Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin cheesecake with gingersnap crust & praline caramel topping. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast — and no one will miss the pumpkin pie. Next, make the crust: combine the gingersnaps, sugar, and melted butter in a food processor. Pulse until the crumbs are fine.

Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first 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 that.

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

1. Prepare Ginger crust
2. Take 2 cup Gingersnap cookies (crushed) - abt. 40 cookies
3. Make ready 1/2 cup Butter, unsalted (1 stick), melted
4. Prepare 1/4 cup Sugar
5. Take 1 tbsp Ground Cinnamon
6. Prepare Pumpkin filling
7. Get 3 (8 oz.) Cream cheese (at room temperature)
8. Get 1 1/3 cup Sugar
9. Prepare 3 large Eggs
10. Make ready 1 tsp Vanilla extract
11. Take 1 (15 oz.) Pure Pumpkin
12. Prepare 1/2 tsp Ground Cinnamon
13. Prepare 1/2 tsp ground Nutmeg
14. Get 1/2 tsp ground Ginger
15. Prepare Praline topping
16. Get 1 cup Pecans
17. Take 1/2 cup firmly packed light Brown Sugar
18. Take 3/4 cup Heavy whipping cream
19. Take 1 tbsp Vanilla extract
20. Make ready 1/4 tsp Salt
21. Prepare 1 tbsp Butter (unsalted)

Ginger, cinnamon, clove and pumpkin take your ordinary cheesecake to new heights of fall flavor. Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family. The crust of this vegan pumpkin cheesecake is so gingery and snappy and the filling is so good, you can eat it on its own.

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

Pour filling into baked crust and gently tap mixture on the counter to release any trapped bubbles. Pumpkin Cheesecake with Gingersnap and Hazelnut Crust. The dessert's delicate texture is achieved by cooking the cheesecake in a bain-marie, a Pumpkin purée and a crust made with hazelnuts and gingersnaps adds warmth to this creamy, spicy, autumnal take on classic cheesecake. A healthier way to enjoy cheesecake, this melt-in-your-mouth mini pumpkin cheesecake delivers all the tangy creaminess you crave, plus a kick of gingersnap spice. This Pumpkin Cheesecake with Gingersnap Crust recipe has a lot of things going for it — mainly.

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