Cheesecake of Awesome Deliciousness

Cheesecake is just one of those words you say and drool starts to form at the corners of your mouth...even though I like pie better....but there is something about that word...cheesecake....cheeeeeeeeesecake....anyway...my favorite cooking blog is Pioneer Woman...http://thepioneerwoman.com/ and she has a pumpkin cheesecake to die for.  The only changes I made were making my own gingersnap cookies and made the pecans into pecan pralines.  Now, I suggest you double the gingersnap recipe, because the minute they start cooking, you will be craving them....and then eating them, and then sampling them, and then accidentally dropping one on the counter, and hey, you have to eat it because its broken, and then, wait, you need to eat one with milk...and so on and so forth, y'all have your own way of justifying, rationalizing and lying to yourself about your cookie eating habits...(send me more excuses)  But they are way delicious!!!  The cheesecake is pretty easy to make, even a spazzy cook like me can pull it off.  When I took it to my work potluck today, one of the ladies had what was described as a "Hallelujah" moment.  That's what makes me happy!!  love to you all.  Laters! 

-Martha Stewart's Gingersnap Cookies

2 cups all purpose flour

yep...the one on the bottom is one I was "sampling"

2 tsp baking soda

2 tsp  ground ginger

1 tsp cinnamon

½ tsp salt

1 cup sugar

¾ cup canola oil

1 large egg

¼ cup mild-flavored molasses (I used full flavored and LOVED it)

I accidentally added 1/4 tsp of cloves, and it was a lovely addition. 

Additional sugar for coating

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Whisk flour, baking soda, ginger, cinnamon, and salt in large bowl.  Beat sugar and oil in another large bowl until pale in color, about 2 minutes.  Beat in egg and molasses.  Gradually stir in flour mixture.

Roll 2 tablespoonfuls dough into ball, then roll in sugar to coat.  Repeat, forming about 6 dough balls.  Arrange 2 inches apart on prepared baking sheet (cookies will spread).  Bake until cookies are golden brown around edges and cracked on top, about 12 minutes.  Let cool 2 minutes on sheet; trasfer cookies to rack to cool.  Repeat with remaining dough.

Pecan Pralines Southern Style

24 pralines (change servings and units)

Change to: pralines US Metric

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Ingredients

• 1 cup pecans
• 1/4 cup heavy cream  
• 1/4 cup unsalted butter                                                   
• 1 cup light brown sugar, plus
• 2 tablespoons light brown sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees.

Spread the pecans on a cookie sheet and place in the oven for 3 minutes.

Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).

Line a cookie sheet with parchment paper.

Fit a heavy-bottomed saucepan with a candy thermometer.

Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).

If necessary, stir once to help dissolve the sugar.

Remove from the heat and let sit for 15 seconds.

CAREFULLY stir in the vanilla, , and toasted pecans.

 (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.

Drop by tablespoonfuls onto the prepared cookie sheet.

Cool for 20 minutes. 

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake
also known as: PW’s Pumpkin Cheesecake
**Can be halved for a smaller springform pan

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar                                                                                         
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)                                      
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (NOTE: CAN BE OMITTED; SEE NOTE ABOVE) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.
After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.