The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman

Go BEYOND pumpkin pie and opt for Ree’s pumpkin CHEESECAKE instead! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2I1hADL 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #PumpkinGingersnapCheesecake The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network https://youtu.be/OZSnq3OeiDw