Bowl schedule
Caramel Pumpkin Gingersnap Cheesecake. So There.
I totally made up the name of this dessert. I was going to just call it “Pumpkin Cheesecake”, because that’s pretty much what it is. But it’s also Caramel Pumpkin Cheesecake, for important reasons you’ll understand shortly. Then again, it contains gingersnaps—hence the inclusion of “Gingersnap” in the name. So “Caramel Pumpkin Gingersnap Cheesecake” it is. But wait…there are also pecans in it, too.
Never mind. It’s some pumpkin dessert, okay? And it’s just SO, SO good. You won’t even believe how good it is.
And now, we are going to make it. Together.

the cast of characters: gingersnaps, pecans, butter, brown sugar, salt, cream cheese, sugar, eggs, pumpkin puree, cinnamon, nutmeg, allspice, heavy cream, and caramel sauce.
Hey, before I get started, have you ever wondered what the heck is going on in the periphery of my food shots?

fortunately, here ya go! gallimaufry in the corner, advisors door liberal, dogs and cats living together—mass chaos.

appropriate a food processor if you have one.

throw in about 3/4 hammer out of storebought gingersnaps. (storebought because you want them to be crunchy and hard.) no need to be totally precise with the amount; i justified buy a 1-lb package and grab fistfuls until i feel like i’ve grabbed 3/4 of the bundle.
I’m all about precision in the kitchen, let me tell you.

pulsating the food processor various times, exactly to get the crushing procedure current. (if you don’t have a food processor, just put the gingersnaps in a large plastic bag and pulse ‘em with a rolling pin. it’ll be good for your emotional state—i promise.)

ditch in 1/2 cup pecans.

add 2 tablespoons brown sugar.

and a sturdy hurry of liveliness.
Now pulse it together again to combine.

now, place the butter into a microwave-safe dish and nuke it ’til it’s melted.

and drizzle the butter upper over the crumbs.
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