Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how 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.
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. Pulse until the crumbs are fine.
Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is something which I’ve loved my whole life.
To begin with this recipe, we must first 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 cook it.
The ingredients needed to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
- Get Ginger crust
- Take 2 cup Gingersnap cookies (crushed) - abt. 40 cookies
- Get 1/2 cup Butter, unsalted (1 stick), melted
- Get 1/4 cup Sugar
- Take 1 tbsp Ground Cinnamon
- Get Pumpkin filling
- Prepare 3 (8 oz.) Cream cheese (at room temperature)
- Take 1 1/3 cup Sugar
- Make ready 3 large Eggs
- Make ready 1 tsp Vanilla extract
- Get 1 (15 oz.) Pure Pumpkin
- Get 1/2 tsp Ground Cinnamon
- Get 1/2 tsp ground Nutmeg
- Take 1/2 tsp ground Ginger
- Get Praline topping
- Prepare 1 cup Pecans
- Take 1/2 cup firmly packed light Brown Sugar
- Prepare 3/4 cup Heavy whipping cream
- Prepare 1 tbsp Vanilla extract
- Prepare 1/4 tsp Salt
- Prepare 1 tbsp Butter (unsalted)
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. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Stir together all crust ingredients until crumbs are moistened.
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
Press mixture into bottom and up sides of pan. Let cool on a wire rack. 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.
So that’s going to wrap this up with this exceptional food pumpkin cheesecake with gingersnap crust & praline caramel topping recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
