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

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, pumpkin cheesecake with gingersnap crust & praline caramel topping. One of my favorites food recipes. This time, 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 well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is something which I have loved my whole life. They’re fine and they look fantastic.

Pumpkin cheesecake with ginger snap crust - an old classic recipe. (Try Christie's Midget Snaps) This also makes great idividual cheesecakes.just place a ginger snap in the bottom of a muffin tin lined with a paper liner and pour on the filling! This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast — and no one will miss the pumpkin pie. Next, make the crust: combine the gingersnaps, sugar, and melted butter in a food processor.

To get started with this particular recipe, we have to prepare a few components. You can have pumpkin cheesecake with gingersnap crust & praline caramel topping using 21 ingredients and 11 steps. Here is how you can achieve it.

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

The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown.

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

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. 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 Halloween Treats: It's The Great Pumpkin Cheesecake Step-by-Step: How to Make a Pumpkin Cheesecake With a Gingersnap Crust. This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! Ok, I know I just posted a recipe for a Perfect New York Cheesecake, but today I'm sharing a fall version of it- Pumpkin Pie Cheesecake with Gingersnap Crust. An Easy Pumpkin Cheesecake is the perfect dessert recipe for the holidays!

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