Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping. Put Them Together With This Decadent Recipe! Add The Real Cream Difference Of Reddi Wip® To Real Delicious Cheesecake Creations! Whether It's A Family Gathering Or A Cozy Night In, Find The Perfect Cheesecake Recipe!

Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping Beat in the eggs, one at a time, mixing until smooth. This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. It's seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time.

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, pumpkin cheesecake with gingersnap crust & praline caramel topping. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is something that I've loved my entire life.

Put Them Together With This Decadent Recipe! Add The Real Cream Difference Of Reddi Wip® To Real Delicious Cheesecake Creations! Whether It's A Family Gathering Or A Cozy Night In, Find The Perfect Cheesecake Recipe!

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin cheesecake with gingersnap crust & praline caramel topping using 21 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:

{Take of Ginger crust.
{Take 2 cup of Gingersnap cookies (crushed) - abt. 40 cookies.
{Prepare 1/2 cup of Butter, unsalted (1 stick), melted.
{Take 1/4 cup of Sugar.
{Take 1 tbsp of Ground Cinnamon.
{Take of Pumpkin filling.
{Make ready 3 of (8 oz.) Cream cheese (at room temperature).
{Make ready 1 1/3 cup of Sugar.
{Prepare 3 large of Eggs.
{Make ready 1 tsp of Vanilla extract.
{Get 1 of (15 oz.) Pure Pumpkin.
{Take 1/2 tsp of Ground Cinnamon.
{Make ready 1/2 tsp of ground Nutmeg.
{Get 1/2 tsp of ground Ginger.
{Make ready of Praline topping.
{Take 1 cup of Pecans.
{Take 1/2 cup of firmly packed light Brown Sugar.
{Take 3/4 cup of Heavy whipping cream.
{Get 1 tbsp of Vanilla extract.
{Prepare 1/4 tsp of Salt.
{Prepare 1 tbsp of Butter (unsalted).

With pumpkin puree You can TOTALLY make it at home so easily! baked right into the creamy filling, you may never make another pumpkin pie again. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. How to Make a Pumpkin Cheesecake with Gingersnap Crust. THIRD STEP: Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside.

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.

This pumpkin cheesecake with gingersnap crust sweeps you down the winding road to decadence with the addition of an ultra rich and buttery caramel sauce (bourbon optional) and a sprinkling of toasty pecans. If you follow my tips for perfect cheesecake you'll never have a cracked top, either. #pumpkin #pumpkinspice #gingersnapcrust #falldesserts For the Crust. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick. If you're looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you!

So that's going to wrap it up with this exceptional food pumpkin cheesecake with gingersnap crust & praline caramel topping recipe. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!