Hello everybody, welcome to our recipe page, looking for the perfect Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping recipe? look no further! We provide you only the best Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping recipe here. We also have wide variety of recipes to try.
Before you jump to Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the environment we are all going to have to make some changes. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen more green.
You may possibly prefer preparing food with your oven, but using a microwave instead will cost you way less money. Perhaps the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. Countertop appliances will certainly boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, nonetheless that is not true. A dishwasher is particularly efficient when it’s full before a cycle is commenced. By cool drying or air drying the dishes instead of heat drying them, you can add to the amount of money you save.
From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is definitely something we can all accomplish, without difficulty. A lot of it truly is basically utilizing common sense.
We hope you got benefit 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:
- Provide Ginger crust
- Take Gingersnap cookies (crushed) - abt. 40 cookies
- You need Butter, unsalted (1 stick), melted
- Get Sugar
- Get Ground Cinnamon
- Provide Pumpkin filling
- Prepare (8 oz.) Cream cheese (at room temperature)
- Prepare Sugar
- Provide Eggs
- You need Vanilla extract
- Use (15 oz.) Pure Pumpkin
- Take Ground Cinnamon
- Use ground Nutmeg
- Prepare ground Ginger
- You need Praline topping
- Provide Pecans
- Use firmly packed light Brown Sugar
- You need Heavy whipping cream
- Get Vanilla extract
- You need Salt
- Use Butter (unsalted)
Steps 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
The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Stir together all crust ingredients until crumbs are moistened.
If you find this Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping recipe helpful please share it to your friends or family, thank you and good luck.
