Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Press mixture onto the bottom and two inches up the sides of the pan to form the crust. Repeat with another sheet of foil for insurance.

A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. You can have Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping using 21 ingredients and 11 steps. Here is how you cook it.

Ingredients of Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping

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

For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. So "Caramel Pumpkin Gingersnap Cheesecake" it is.

Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping instructions

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.

But wait … there are also pecans in it, too. These mini pumpkin cheesecakes are so much fun and perfect for all your holiday entertaining. The crust is a simple gingersnap crust made just like you would make a graham cracker crust or nilla wafer crust. The gingersnap flavor goes so perfectly with the pumpkin cheesecake filling and just screams fall. Pumpkin Cheesecake with Gingersnap Crust to Wow the Crowds.