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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 Suggestions For Living Green And Spending less In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers as well as hippies? Those days are over, and it looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone's active involvement. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. Keep reading for some ways to go green and save energy, mainly in the kitchen.
A massive amount of electricity is definitely consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.
The kitchen by itself provides you with many small methods by which energy and money can be saved. Green living is not that difficult. Mostly, all it takes is a little common sense.
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 cook pumpkin cheesecake with gingersnap crust & praline caramel topping using 21 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
- Provide of Ginger crust.
- Get of Gingersnap cookies (crushed) - abt. 40 cookies.
- You need of Butter, unsalted (1 stick), melted.
- Take of Sugar.
- Use of Ground Cinnamon.
- Prepare of Pumpkin filling.
- Get of (8 oz.) Cream cheese (at room temperature).
- Get of Sugar.
- Take of Eggs.
- Prepare of Vanilla extract.
- Use of (15 oz.) Pure Pumpkin.
- Provide of Ground Cinnamon.
- Get of ground Nutmeg.
- Use of ground Ginger.
- Take of Praline topping.
- Use of Pecans.
- Prepare of firmly packed light Brown Sugar.
- Get of Heavy whipping cream.
- Take of Vanilla extract.
- Provide of Salt.
- Provide of Butter (unsalted).
Instructions to make Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping:
- 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.
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