Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, pumpkin cheesecake with gingersnap crust & praline caramel topping. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is something that I have loved my whole life.
Ginger, cinnamon, clove and pumpkin take your ordinary cheesecake to new heights of fall flavor. Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Get Ginger crust
- Make ready 2 cup Gingersnap cookies (crushed) - abt. 40 cookies
- Take 1/2 cup Butter, unsalted (1 stick), melted
- Prepare 1/4 cup Sugar
- Make ready 1 tbsp Ground Cinnamon
- Prepare Pumpkin filling
- Prepare 3 (8 oz.) Cream cheese (at room temperature)
- Take 1 1/3 cup Sugar
- Prepare 3 large Eggs
- Take 1 tsp Vanilla extract
- Take 1 (15 oz.) Pure Pumpkin
- Make ready 1/2 tsp Ground Cinnamon
- Get 1/2 tsp ground Nutmeg
- Make ready 1/2 tsp ground Ginger
- Prepare Praline topping
- Take 1 cup Pecans
- Get 1/2 cup firmly packed light Brown Sugar
- Prepare 3/4 cup Heavy whipping cream
- Take 1 tbsp Vanilla extract
- Prepare 1/4 tsp Salt
- Prepare 1 tbsp Butter (unsalted)
Press mixture onto the bottom and two inches up the sides of the pan to form the crust. Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. An Easy Pumpkin Cheesecake is the perfect dessert recipe for the holidays! This homemade pumpkin cheesecake with gingersnap crust is a foolproof cheesecake.
Steps to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
- 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.
- 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.
- Preheat the oven to 350°F.
- 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.
- 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).
- 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.
- TO MAKE PRALINE TOPPING: Prevent the oven to 350°F.
- 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.
- Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake.
- Serve immediately or cover and chill until ready to serve. The cheesecake will keep, well wrapped in the refrigerator for 3 to 4 days.
- Recipe from: thepastrycase.com
Ginger snap and brown sugar crust and homemade candied nuts (with a thin coating of toasted sugar and spices that shatter at first bite) are what you can expect in my rendition. You will love this Pumpkin Cheesecake With Gingersnap Crust Recipe! The cheesecake somehow miraculously had z-e-r-o cracks in it (wahoo!). And the rich, delicious flavor of the pumpkin combined with the spicy gingersnaps could not have been better. This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite!
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