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

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin cheesecake with gingersnap crust & praline caramel topping. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pumpkin cheesecake with gingersnap crust & praline caramel topping using 21 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
  1. Make ready Ginger crust
  2. Make ready 2 cup Gingersnap cookies (crushed) - abt. 40 cookies
  3. Prepare 1/2 cup Butter, unsalted (1 stick), melted
  4. Make ready 1/4 cup Sugar
  5. Prepare 1 tbsp Ground Cinnamon
  6. Make ready Pumpkin filling
  7. Prepare 3 (8 oz.) Cream cheese (at room temperature)
  8. Take 1 1/3 cup Sugar
  9. Make ready 3 large Eggs
  10. Make ready 1 tsp Vanilla extract
  11. Make ready 1 (15 oz.) Pure Pumpkin
  12. Take 1/2 tsp Ground Cinnamon
  13. Get 1/2 tsp ground Nutmeg
  14. Make ready 1/2 tsp ground Ginger
  15. Make ready Praline topping
  16. Get 1 cup Pecans
  17. Take 1/2 cup firmly packed light Brown Sugar
  18. Make ready 3/4 cup Heavy whipping cream
  19. Prepare 1 tbsp Vanilla extract
  20. Get 1/4 tsp Salt
  21. Prepare 1 tbsp Butter (unsalted)
Steps 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

So that’s going to wrap it up with this special food pumpkin cheesecake with gingersnap crust & praline caramel topping recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!