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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 The Basics of Being Healthy.

We all know that, in order to really be healthy and balanced, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we need to do. Going to the gym isn’t something people want to do when they get off from work. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). The good news is that making healthy choices doesn’t have to be a chore. With practice you can get all of the nutrients and the physical exercise that you need. Here are some of the best ways to be healthy and balanced.

Take the stairs. Rather than riding an elevator, walk up the stairs to the floor you live or work on. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, using the stairs is a great way to get some extra exercise. If you do work on a very high floor, why not get off the elevator a few floors earlier and walk the rest of the way? Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. Even if you only have a single flight to climb, climbing up and down it during the day is a great way to get extra exercise.

There are many things you can pursue to become healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every single day, can do plenty to enable you to get healthy and lose pounds. Being intelligent when you choose your food and activities is where it begins. Getting as much physical exercise as you possibly can is another factor. The numbers on the scale aren’t the only indicator of your lifestyle choices. You want your body to be strong too.

We hope you got benefit 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 cook it.

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

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