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Before you jump to Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is now much more popular than it used to be and rightfully so. The overall economy is affected by the number of people who suffer from health problems such as hypertension, which is directly related to poor eating habits. There are more and more efforts to try to get us to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that a lot of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make several minor changes that can start to make a positive impact to our daily eating habits.

Initially, you will need to be extremely careful when food shopping that you don’t automatically put things in your cart that you no longer wish to eat. For example, have you ever checked how much sugar and salt are in your favorite cereal? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.

As you can see, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake with gingersnap crust & praline caramel topping recipe. To cook pumpkin cheesecake with gingersnap crust & praline caramel topping you need 21 ingredients and 11 steps. Here is how you cook that.

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

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

Steps 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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