Tuesday, May 25, 2021

Step-by-Step Guide to Prepare Speedy Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping

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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 Deciding On The Best Foods Will Help You Stay Fit And Healthy.

Many men and women do not understand that the foods you choose can either help you to be healthy or can adversely effect your health. Something that you shouldn't eat no matter what is the varied foods that you will acquire at all of those take out places. The foods that you receive from these fast food places are usually foods that are extremely unhealthy, loaded with fat and usually have little to no nourishment. You will be happy to know that we are going to tell you a few of the foods that you ought to be ingesting every day.

Everyone likes to have dessert just after their meals and if you are one of those men and women you may want to think about some citrus fruit. Along with vitamin C, you will find that there are many other health benefits that you will find in these kinds of fruits. One desert that I have always liked is orange pieces mixed together with shredded coconut and mixed together with a light honey dressing.

For those who want to begin living a much healthier life the tips above are able to help you do that. Also if you cut out all the unhealthy food that you should not be eating anyway, you may find that you could end up living a longer life.

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

The ingredients needed to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:

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