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Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping - cookies

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cookies butter sugar ground cinnamon cream cheese sugar eggs vanilla pumpkin ground cinnamon ground nutmeg ground ginger pecans light brown sugar heavy whipping cream vanilla salt butter
Viewed: 42 - Published at: 3 years ago

Ingredients

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

Method

  • 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 350F.
  • 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 350F.
  • 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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