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Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping
Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping

Before you jump to Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

Enjoying healthy foods makes all the difference in the way you feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy ones plays a part in a more balanced feeling. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Deciding on healthier food choices can be difficult when it’s snack time. You can spend several hours at the supermarket searching for the right snack foods to help you feel healthy. Here are some healthy snacks which you can use when you need a fast pick me up.

Healthy foods made from whole grains are fantastic for a fast snack. Starting your day with a piece of whole grain toasted bread can give you that additional boost you need to get going. Chips and crackers created from whole grains can be fantastic for quick treats to eat on the go. Whole grains are generally better than processed grains found in white bread.

A large assortment of quick health snacks is easily available. Determining to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to pumpkin cheesecake with gingersnap crust & praline caramel topping recipe. You can have pumpkin cheesecake with gingersnap crust & praline caramel topping using 21 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
  1. Prepare Ginger crust
  2. Prepare Gingersnap cookies (crushed) - abt. 40 cookies
  3. Take Butter, unsalted (1 stick), melted
  4. Take Sugar
  5. You need Ground Cinnamon
  6. Take Pumpkin filling
  7. Take (8 oz.) Cream cheese (at room temperature)
  8. Use Sugar
  9. Get Eggs
  10. Prepare Vanilla extract
  11. Prepare (15 oz.) Pure Pumpkin
  12. Provide Ground Cinnamon
  13. Get ground Nutmeg
  14. Take ground Ginger
  15. Take Praline topping
  16. Provide Pecans
  17. Provide firmly packed light Brown Sugar
  18. Use Heavy whipping cream
  19. Take Vanilla extract
  20. Use Salt
  21. Provide Butter (unsalted)
Instructions to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
  1. Crush your gingersnaps ahead of time so you can make crust quicker. Crush cookies and mix with other crust dry ingredients, seal tightly and set aside until ready to use.
  2. TO MAKE CRUST: Line the bottom of a 9 or 10 - inch springfoam pan with parchment paper and coat with cooking spray. In a large bowl, stir together the melted butter with the crushed gingersnaps, sugar and cinnamon. Press into the bottom of the prepared pan, working some of it up the sides, if desired.
  3. Preheat the oven to 350°F.
  4. TO MAKE FILLING: Using a mixer fitted with a paddle attachment, beat the cream cheese in a large bowl on medium-high speed about 1 minute, until fluffy. Add sugar and beat until smooth, about 1 minute. Add eggs, one at a time, beating on medium-high speed for 20 seconds after each addition. Add vanilla, pumpkin, cinnamon, nutmeg and ginger; beat on medium speed about 1 minute, until incorporated.
  5. Pour the filling over crust. Tear off a large sheet of foil and place the springfoam pan in the center, carefully folding up the sides. This prevents the waterbath (waterbaths prevent cracks) from seeping into your cheesecake and making the crust soggy. Put the wrapped pan into a larger baking pan and set it on the center rack of the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the springfoam pan (this is a waterbath).
  6. Bake about 1 hour, until the filling is set and golden brown on top. It should barely jiggle when the pan is gently slid. Cool the cheesecake on a rack about 30 minutes, then remove from waterbath and chill for several hours or overnight. Remove the cheesecake from the springfoam pan and set it on a large serving plate. Make sure the plate is big enough to hold any of the praline sauce that drips over the top.
  7. TO MAKE PRALINE TOPPING: Prevent the oven to 350°F.
  8. Arrange the pecans in a single layer and toast them for 7-9 minutes, until golden brown and aromatic. Coarsely chop the nuts. Stir together the brown sugar, cream and butter in a sauce pan over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. DO NOT STIR. Remove the pan from heat and stir in vanilla, salt and pecans.
  9. Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake.
  10. Serve immediately or cover and chill until ready to serve. The cheesecake will keep, well wrapped in the refrigerator for 3 to 4 days.
  11. Recipe from: thepastrycase.com

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