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Before you jump to Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.
A lot of us believe that comfort foods are not good for us and that we should stay away from them. Often, if your comfort food is candy or another junk food, this holds true. Otherwise, comfort foods may be really nutritious and good for you. There are some foods that, when you consume them, may boost your mood. If you are feeling a little bit down and you’re needing an emotional pick me up, try several of these.
Eggs, you may be amazed to learn, are wonderful at fighting depression. You need to make sure, though, that what you make includes the yolk. When you wish to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, particularly the egg yolks, are full of B vitamins. B vitamins can genuinely help you raise your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that affect your mood. Try to eat an egg and feel better!
As you can see, you don’t need to eat all that junk food when you wish to feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake with gingersnap crust & praline caramel topping recipe. To cook 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:
- Prepare Ginger crust
- Prepare Gingersnap cookies (crushed) - abt. 40 cookies
- Provide Butter, unsalted (1 stick), melted
- Use Sugar
- Provide Ground Cinnamon
- Prepare Pumpkin filling
- Take (8 oz.) Cream cheese (at room temperature)
- You need Sugar
- You need Eggs
- Take Vanilla extract
- Provide (15 oz.) Pure Pumpkin
- Get Ground Cinnamon
- Use ground Nutmeg
- Get ground Ginger
- Take Praline topping
- You need Pecans
- Use firmly packed light Brown Sugar
- Take Heavy whipping cream
- Prepare Vanilla extract
- Use Salt
- Prepare 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
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