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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 Information on How to Improve Your Mood with Food.

In general, people have been taught to believe that “comfort” foods are terrible for the body and must be avoided. Often, if the comfort food is a high sugar food or some other junk food, this is true. Other times, however, comfort foods can be completely healthy and it’s good for you to eat them. There are some foods that basically can boost your moods when you eat them. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Eggs, you might be amazed to find out, are terrific at battling depression. You need to be sure, however, that what you make includes the egg yolk. The yolk is the part of the egg that matters most in terms of helping raise your mood. Eggs, the egg yolks in particular, are high in B vitamins. B vitamins can truly help you boost your mood. This is because these vitamins help your neural transmitters–the parts of your brain that affect your mood–work better. Try eating an egg and jolly up!

So you see, you don’t need junk food or foods that are not good for you just so to feel better! Go with these tips instead!

We hope you got insight from reading it, now let’s go back to pumpkin cheesecake with gingersnap crust & praline caramel topping recipe. You can have pumpkin cheesecake with gingersnap crust & praline caramel topping using 21 ingredients and 11 steps. Here is how you do it.

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

The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Stir together all crust ingredients until crumbs are moistened.

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