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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 Guidelines For Living Green And Spending less In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won’t be able to resolve the problems of the environment. This must happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.

Changing light bulbs is actually as good an area get started on as any. This will certainly go further than the kitchen, nevertheless that is okay. The normal light bulbs are the incandescent style, which must be replaced with compact fluorescent lightbulbs, which save energy. They cost a little bit more in the beginning, but they last ten times longer, and use much less electricity. Using these longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. Together with different light bulbs, you should learn to leave the lights off whenever they are not needed. In the kitchen is where you’ll usually discover members of a family, and often the lights may not be turned off until the last person goes to bed. Obviously this also happens in some other rooms, not simply the kitchen. Make a habit of having the lights on only when they are required, and you’ll be astonished at the amount of electricity you save.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not really that tough. A lot of it truly is merely using 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. To make pumpkin cheesecake with gingersnap crust & praline caramel topping you only need 21 ingredients and 11 steps. Here is how you cook that.

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

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

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