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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 Suggestions For Living Green And Saving Money In The Kitchen.
Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. Read on for some ways to go green and save energy, largely in the kitchen.
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As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. It is quite easy to live green, of course. It’s related to being functional, usually.
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 only 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:
- Provide Ginger crust
- Use 2 cup Gingersnap cookies (crushed) - abt. 40 cookies
- Prepare 1/2 cup Butter, unsalted (1 stick), melted
- Provide 1/4 cup Sugar
- You need 1 tbsp Ground Cinnamon
- Prepare Pumpkin filling
- Provide 3 (8 oz.) Cream cheese (at room temperature)
- Provide 1 1/3 cup Sugar
- Prepare 3 large Eggs
- Take 1 tsp Vanilla extract
- Take 1 (15 oz.) Pure Pumpkin
- Take 1/2 tsp Ground Cinnamon
- Prepare 1/2 tsp ground Nutmeg
- You need 1/2 tsp ground Ginger
- Get Praline topping
- You need 1 cup Pecans
- Take 1/2 cup firmly packed light Brown Sugar
- Get 3/4 cup Heavy whipping cream
- Use 1 tbsp Vanilla extract
- Provide 1/4 tsp Salt
- Prepare 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
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