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Unlike vegetables and pans, most crock pot dishes are created in 1 dish. This means that there will not be mountains of dishes to be either hand cleaned or loaded to the dishwasher (or in case you are like me-both) later. It is possible to spend less time cleaning just as you spent less time slaving over a hot cooker. Oh wait! Make that time slaving over a hot stove. Once tidy is complete you can get back to enjoying the sun set, chasing the lightening bugs along with your small ones, or even waiting for your first superstar.

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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 achieve it.

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

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

Ginger snap and brown sugar crust and homemade candied nuts (with. Pour the cheesecake onto the cooled crust and place into a larger pan. Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.

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