Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pumpkin cheesecake with gingersnap crust & praline caramel topping. It is one of my favorites. This time, I am going to 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 every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is something which I’ve loved my entire life.
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To get started with this recipe, we have to prepare a few components. You can cook pumpkin cheesecake with gingersnap crust & praline caramel topping using 21 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
- Make ready Ginger crust
- Prepare 2 cup Gingersnap cookies (crushed) - abt. 40 cookies
- Make ready 1/2 cup Butter, unsalted (1 stick), melted
- Prepare 1/4 cup Sugar
- Take 1 tbsp Ground Cinnamon
- Make ready Pumpkin filling
- Get 3 (8 oz.) Cream cheese (at room temperature)
- Get 1 1/3 cup Sugar
- Get 3 large Eggs
- Prepare 1 tsp Vanilla extract
- Take 1 (15 oz.) Pure Pumpkin
- Prepare 1/2 tsp Ground Cinnamon
- Make ready 1/2 tsp ground Nutmeg
- Take 1/2 tsp ground Ginger
- Make ready Praline topping
- Make ready 1 cup Pecans
- Make ready 1/2 cup firmly packed light Brown Sugar
- Take 3/4 cup Heavy whipping cream
- Take 1 tbsp Vanilla extract
- Get 1/4 tsp Salt
- Make ready 1 tbsp Butter (unsalted)
Share: Jump to Recipe Print Recipe. Looking for something different for the holidays? This pumpkin cheesecake recipe is absolutely phenomenal. If you are not a fan of gingersnaps, substitute it with crushed vanilla wafers in the crust.
Instructions 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
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. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level. Celebrate the season with a sweetly spiced Pumpkin Cheesecake is nestled in a gingersnap crust and topped with light and cinnamon-y whipped cream. This easy to make pumpkin cheesecake recipe is easy to make ahead and perfect for the holidays. With an electric mixer, beat cream cheese and brown sugar until light and fluffy.
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