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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 Ways To Live Green And Spend less Money In The Kitchen.

Until fairly recently any person who portrayed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. The cooking area is a good place to begin saving energy by going much more green.

Probably the food just isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. Maybe the realization that an oven uses 75% more energy will encourage you to use the microwave more. Countertop appliances can boil water or steam vegetables faster than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. Mainly if you ensure that the dishwasher is full prior to starting a cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

The kitchen alone provides you with many small ways by which energy and money can be saved. It is reasonably straightforward to live green, of course. It’s about being practical, more often than not.

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 cook pumpkin cheesecake with gingersnap crust & praline caramel topping using 21 ingredients and 11 steps. Here is how you cook that.

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

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