Recipe For Pumpkin Ginger Snaps

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Recipe For Pumpkin Ginger Snaps, The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network, Food Network, Pumpkin Ginger Snaps with Chewy Crystallized Ginger Chips | Recipe, , recipe-for-pumpkin-ginger-snaps, The Cake Boutique.

Recipe For Pumpkin Ginger Snaps

Go BEYOND pumpkin pie and opt for Ree’s pumpkin CHEESECAKE instead!

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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Pumpkin Gingersnap Cheesecake
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 6 hr 45 min (includes chilling, standing and cooling times)
Active: 40 min
Yield: 10 to 12 servings

Ingredients

Pumpkin Gingersnap Cheesecake:
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving

Directions

For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.

Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.

For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.

Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

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The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
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2 packages (3. 4. In a large mixing bowl, combine the almond flour, pumpkin pie spice, ground ginger and baking soda. Pour the custard into ramekins or a baking dish. Bake the custard at 350 degrees for 20 to 25 minutes for ramekins or 30 to 35 minutes for baking dish, until a spoon is inserted.

In the stand mixer bowl add the butter and 1 cup sugar and beat until smooth and creamy. Next add the pumpkin puree,. Put in a preheated 350 oven for 5 minutes. In a large mixing bowl, add eggs and sugar, pumpkin and blend well with a hand mixer. Add the cinnamon, allspice, mascarpone and. Preheat the oven to 350°f. Lightly grease a 10 round springform pan. Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. This pumpkin gingersnap tart is a wonderful dessert and a great way to get your pumpkin pie fix without too much effort at all.

Pour the custard into ramekins or a baking dish. Bake the custard at 350 degrees for 20 to 25 minutes for ramekins or 30 to 35 minutes for baking dish, until a spoon is inserted. Bring the butter to room temperature on the counter. In the stand mixer bowl add the butter and 1 cup sugar and beat until smooth and creamy. Next add the pumpkin puree,.

Bring the butter to room temperature on the counter. In the stand mixer bowl add the butter and 1 cup sugar and beat until smooth and creamy.

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Bake the custard at 350 degrees for 20 to 25 minutes for ramekins or 30 to 35 minutes for baking dish, until a spoon is inserted.
Bring the butter to room temperature on the counter. In the stand mixer bowl add the butter and 1 cup sugar and beat until smooth and creamy. Next add the pumpkin puree,. Put in a preheated 350 oven for 5 minutes. In a large mixing bowl, add eggs and sugar, pumpkin and blend well with a hand mixer.

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