Praline Pumpkin Cheesecake with Praline Sauce

By á-4445

Spiced pumpkin cream cheese filling with ginger crust and praline sauce. This needs to chill several hours in the refrigerator before serving. Make at least a day ahead.

Ingredients

• Ginger Crust
• 2 cups crushed gingersnap cookies (about 40 cookies)
• 1/2 C (1 stick) unsalted butter, melted
• 1/4 C sugar
• 1 Tbsp ground cinnamon
• Pumpkin Filling
• 3 (8oz) pkgs cream cheese, at room temperature
• 1 1/3 C sugar
• 3 large eggs
• 1 tsp vanilla extracts
• 1 (15-oz ) can pure pumpkin
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• Praline Topping
• 1 C pecans
• 1/2 C firmly packed golden brown sugar
• 3/4 C heavy whipping cream
• 1 Tbsp unsalted butter
• 1 Tbsp vanilla extract
• 1/4 tsp salt

Details

Preparation time 60mins
Cooking time 150mins

Preparation

Step 1

To make the crust: Line the bottom of a 9 or 10 inch springform pan with parchment paper and coat with cooking spray or Baker's Joy. In a large bowl, stir together the crushed gingersnaps with the melted butter, sugar, and cinnamon. Press into the bottom of the prepared pan.

Preheat oven to 350 degrees.

To Make the 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 the sugar and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, cinnamon, nutmeg, and ginger; beat on medium speed about 1 minute until incorporated.

Pour the filling over the crust. Put the springform 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 springform pan. Bake about 1 hour, until the filling is set and golden brown on top. Cool the cheesecake on a rack about 30 minutes, then chill for several hours or overnight. Remove the cheesecake from the springform pan and set it on a serving plate.

To make the Praline Topping:
Preheat the over to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them for 7 to 9 minutes , until golden brown and aromatic. Coarsely chop the nuts. Stir together the brown sugar, cream, and butter in a saucepan set over medium heat. Boil the mixture for about 1.5 minutes adjusting the heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in the 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 server. The cheesecake will keep in the fridge for 3 to 4 days if wrapped.