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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 Wholesome Energy Treats.

Enjoying healthy foods can make all the difference in how we feel. Increasing our intake of healthy foods while lowering the intake of unhealthy ones contributes to a more wholesome feeling. A piece of pizza will not have you feeling as healthy as consuming a fresh green salad. Sometimes it’s tough to find healthier foods for treats between meals. Finding goodies that really help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are some healthy snacks that can be used when you need a quick pick me up.

Whole grain snacks are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for the afternoon meal. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Make the change from refined products just like white bread to the healthier whole grain choices.

A large selection of easy health snacks is easily accessible. Deciding to live a healthy lifestyle can be as simple as you want it to be.

We hope you got insight 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 need 21 ingredients and 11 steps. Here is how you cook it.

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