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1
Crush your gingersnaps ahead of time so you can make crust quicker.
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2
Crush cookies and mix with other crust dry ingredients, seal tightly and set aside until ready to use.
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TO MAKE CRUST: Line the bottom of a 9 or 10 - inch springfoam pan with parchment paper and coat with cooking spray.
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4
In a large bowl, stir together the melted butter with the crushed gingersnaps, sugar and cinnamon.
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Press into the bottom of the prepared pan, working some of it up the sides, if desired.
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Preheat the oven to 350F.
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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.
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Add sugar and beat until smooth, about 1 minute.
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Add eggs, one at a time, beating on medium-high speed for 20 seconds after each addition.
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Add vanilla, pumpkin, cinnamon, nutmeg and ginger; beat on medium speed about 1 minute, until incorporated.
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Pour the filling over crust.
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12
Tear off a large sheet of foil and place the springfoam pan in the center, carefully folding up the sides.
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13
This prevents the waterbath (waterbaths prevent cracks) from seeping into your cheesecake and making the crust soggy.
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Put the wrapped pan into a larger baking pan and set it on the center rack of the oven.
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15
Pour enough boiling water into the larger pan to reach halfway up the sides of the springfoam pan (this is a waterbath).
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Bake about 1 hour, until the filling is set and golden brown on top.
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It should barely jiggle when the pan is gently slid.
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Cool the cheesecake on a rack about 30 minutes, then remove from waterbath and chill for several hours or overnight.
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Remove the cheesecake from the springfoam pan and set it on a large serving plate.
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20
Make sure the plate is big enough to hold any of the praline sauce that drips over the top.
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TO MAKE PRALINE TOPPING: Prevent the oven to 350F.
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22
Arrange the pecans in a single layer and toast them for 7-9 minutes, until golden brown and aromatic.
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23
Coarsely chop the nuts.
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24
Stir together the brown sugar, cream and butter in a sauce pan over medium heat.
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25
Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over.
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DO NOT STIR.
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Remove the pan from heat and stir in vanilla, salt and pecans.
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Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake.
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Serve immediately or cover and chill until ready to serve.
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30
The cheesecake will keep, well wrapped in the refrigerator for 3 to 4 days.
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31
Recipe from: thepastrycase.com
