Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pumpkin cheesecake with gingersnap crust & praline caramel topping. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Prepare 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
- Get 1 tbsp Ground Cinnamon
- Prepare Pumpkin filling
- Get 3 (8 oz.) Cream cheese (at room temperature)
- Take 1 1/3 cup Sugar
- Take 3 large Eggs
- Prepare 1 tsp Vanilla extract
- Prepare 1 (15 oz.) Pure Pumpkin
- Prepare 1/2 tsp Ground Cinnamon
- Take 1/2 tsp ground Nutmeg
- Prepare 1/2 tsp ground Ginger
- Make ready Praline topping
- Prepare 1 cup Pecans
- Prepare 1/2 cup firmly packed light Brown Sugar
- Take 3/4 cup Heavy whipping cream
- Make ready 1 tbsp Vanilla extract
- Get 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. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. And if I'm making a pumpkin cheesecake, it has to have a gingersnap 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
Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Stir together all crust ingredients until crumbs are moistened. Press mixture into bottom and up sides of pan. Let cool on a wire rack. This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite!
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