Recipe of Favorite Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping
Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Make Speedy Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must 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 Pastry Case,
October 26, 2008
Ingredients and spices that need to be Prepare to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
- Ginger crust
- 2 cup Gingersnap cookies (crushed) - abt. 40 cookies
- 1/2 cup Butter, unsalted (1 stick), melted
- 1/4 cup Sugar
- 1 tbsp Ground Cinnamon
- Pumpkin filling
- 3 (8 oz.) Cream cheese (at room temperature)
- 1 1/3 cup Sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 1 (15 oz.) Pure Pumpkin
- 1/2 tsp Ground Cinnamon
- 1/2 tsp ground Nutmeg
- 1/2 tsp ground Ginger
- Praline topping
- 1 cup Pecans
- 1/2 cup firmly packed light Brown Sugar
- 3/4 cup Heavy whipping cream
- 1 tbsp Vanilla extract
- 1/4 tsp Salt
- 1 tbsp 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
While that is in no way the end all be all guide to cooking easy and quick lunches it is great food for thought. The hope is that this will get your creative juices flowing so you can prepare wonderful lunches for your own family without the need to perform too much heavy cooking at the approach.
So that's going to wrap this up for this special food Simple Way to Prepare Quick Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping. Thank you very much for your time. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!