Pumpkin Gingerbread Latte Cheesecake
I won't claim that this is an easy recipe...or a cheap one, but its very much worth the work if you are willing to do it!!!
Ingredients:
Gingerbread Latte crust:
1 package of gingerbread mix
1/2 stick of melted butter
1/4 cup strong brewed coffee or espresso shot
Preheat the oven to 350 degrees. Grease the bottom of a 10 inch springform pan. Place on a cookie sheet. Empy the mix into a bowl
and stir with butter and coffee until crumbly and mushy. Add more coffee until its the consistancy of wet sand. Press into the bottom of the prepared pan.
Bake for 10 minutes at 350 degrees.
Candied Pecans:
1 package of whole pecans
1 TBS granulated Sugar
1 tsp cinnamon
1 tsp vanilla
1 egg white
Toss the pecans with the egg white and coat with sugar, vanilla, and cinnamon in a large bowl. Spread out on a cookie sheet lined with foil and sprayed with cooking spray. Bake at 375 degrees for 15 minutes, stir and bake 10 more minutes. Cool completely.
Praline layer:
1 package of caramels unwrapped
1/2 cup heavy cream
1/2 cup chopped pecans
1 tsp vanilla
1/2 tsp salt
In a large microwave safe bowl place the caramels, cream and salt. Cook on high for a minute at a time stirring in between each cooking session, until the caramels are melted and creamy. Stir in the vanilla and pecans. Pour half of the mixture over the gingerbread crust. Reserve the rest.
Cheesecake:
6 packages of cream cheese softened
1 can of pumpkin puree
3 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1 can of sweetened condensed milk
a pinch of salt
In a large mixing bowl blend on medium speed the cream cheese and pumpkin. Slowly add in the condensed milk and eggs. Stir until just mixed in don't over
beat. Finally mix in the vanilla, pumpkin pie spice, salt, and cinnamon. Pour over the praline topped gingerbread crust.
This is the tricky part:
Bake at 450 for 10 minutes or until the top is brown. Take the cake out of the oven and cool 30 minutes. Place a larger pan with an inch of water in it into
the oven to create a water bath, and reduce the oven to 350. Once the cheesecake has sat 30 minutes place the springform pan into the water bath and cook for 30 minutes, NO LONGER. The cheesecake will be jiggly in the center. That is how you want it. Turn the oven off and let it sit an hour. Once its cooled in the oven, top with the remaining praline, candied pecans, and place in the refridgerator; let it rest for at least 4 hours. Overnight is best. To plate, run a knife along the edge of the pan before you release the lever. Open the lever and gently remove the pan from around the cheesecake. Serve with cinnamon whipped cream (cool whip with a 1/2 tsp cinnamon mixed in) if you wish.
Ingredients:
Gingerbread Latte crust:
1 package of gingerbread mix
1/2 stick of melted butter
1/4 cup strong brewed coffee or espresso shot
Preheat the oven to 350 degrees. Grease the bottom of a 10 inch springform pan. Place on a cookie sheet. Empy the mix into a bowl
and stir with butter and coffee until crumbly and mushy. Add more coffee until its the consistancy of wet sand. Press into the bottom of the prepared pan.
Bake for 10 minutes at 350 degrees.
Candied Pecans:
1 package of whole pecans
1 TBS granulated Sugar
1 tsp cinnamon
1 tsp vanilla
1 egg white
Toss the pecans with the egg white and coat with sugar, vanilla, and cinnamon in a large bowl. Spread out on a cookie sheet lined with foil and sprayed with cooking spray. Bake at 375 degrees for 15 minutes, stir and bake 10 more minutes. Cool completely.
Praline layer:
1 package of caramels unwrapped
1/2 cup heavy cream
1/2 cup chopped pecans
1 tsp vanilla
1/2 tsp salt
In a large microwave safe bowl place the caramels, cream and salt. Cook on high for a minute at a time stirring in between each cooking session, until the caramels are melted and creamy. Stir in the vanilla and pecans. Pour half of the mixture over the gingerbread crust. Reserve the rest.
Cheesecake:
6 packages of cream cheese softened
1 can of pumpkin puree
3 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1 can of sweetened condensed milk
a pinch of salt
In a large mixing bowl blend on medium speed the cream cheese and pumpkin. Slowly add in the condensed milk and eggs. Stir until just mixed in don't over
beat. Finally mix in the vanilla, pumpkin pie spice, salt, and cinnamon. Pour over the praline topped gingerbread crust.
This is the tricky part:
Bake at 450 for 10 minutes or until the top is brown. Take the cake out of the oven and cool 30 minutes. Place a larger pan with an inch of water in it into
the oven to create a water bath, and reduce the oven to 350. Once the cheesecake has sat 30 minutes place the springform pan into the water bath and cook for 30 minutes, NO LONGER. The cheesecake will be jiggly in the center. That is how you want it. Turn the oven off and let it sit an hour. Once its cooled in the oven, top with the remaining praline, candied pecans, and place in the refridgerator; let it rest for at least 4 hours. Overnight is best. To plate, run a knife along the edge of the pan before you release the lever. Open the lever and gently remove the pan from around the cheesecake. Serve with cinnamon whipped cream (cool whip with a 1/2 tsp cinnamon mixed in) if you wish.