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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 Energy Enhancing Snack foods.

We are all aware that having healthy foods can help us truly feel better in our bodies. When we eat more healthy foods and a smaller amount of the unhealthy ones we typically feel much better. A salad helps us feel much better than a piece of pizza (physically anyway). This can be a problem, nevertheless, when it comes to eating between meals. Shopping for goodies can be a difficult task because you have a great number of options. There’s nothing like one of these simple healthy foods if you want an energy-boosting treat.

Yogurt is often a snack a lot of people ignore. Eating yogurt in place of a healthy larger lunch is not a good idea. Low fat yogurt makes a wonderful snack, however. It consists of tons of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can also help your digestive tract work correctly depending upon the culture used to create it. Try including some healthy nuts to unsweetened yogurt for a healthy snack idea. It’s an excellent way to delight in a flavorful snack without the need of too much sugar.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake with gingersnap crust & praline caramel topping recipe. To make pumpkin cheesecake with gingersnap crust & praline caramel topping you only need 21 ingredients and 11 steps. Here is how you achieve it.

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