If you aren’t ready for November take a bite of this cheesecake. This dessert has “holiday” written all over it. Its chewy and spicy gingersnap crust mingles with creamy pumpkin, and is accented with just the right amount of sweetness by a praline sauce drizzled over the top of the cheesecake. This is much more fun than pie.

Another great thing about this dessert is that you can make it several days ahead of time and keep it in the refrigerator, especially since it needs a good chill before you serve it anyways. One other trick to holiday entertaining is to make a cheesecake with a topping, because just in case your cheesecake cracks, you can easily cover it up with a sauce, making it look perfect.

This recipe doesn’t take long to come together, but it helps if you have all of your ingredients ready before you begin- especially the cream cheese- room temperature is a must.

Make Ahead Tips:

1. Crush your gingersnaps ahead of time so you can make the crust in a “snap” (I had to do it, sorry).

2. If you plan on making this the following day, measure out all of your gingersnap crust dry ingredients in advance. Follow the recipe steps up until a liquid ingredient is called for. For example, for the crust, combine the gingersnap crumbs, sugar, and cinnamon in a bowl. Cover the dry ingredients with plastic wrap until ready to use. Now all you have to do for the crust the next day is add melted butter.

3. Line and grease the pan ahead of time.

4. Chill cheesecake as directed, top with the praline sauce, and refrigerate for up to four days before serving. All you have to do is take the cheesecake out of the refrigerator and serve.

Side note: If you want your pecans extra crunchy, however, do not make the praline sauce until you are ready to serve the cheesecake (You could probably get away with up to two hours ahead though). Also remember that the praline sauce needs to cool for 15 minutes before pouring over the cake.

Pumpkin Praline Cheesecake (The Pastry Queen by Rebecca Rather)

Ginger Crust:

• 2 cups crushed gingersnap cookies (about 40 cookies)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup sugar
• 1 tablespoon ground cinnamon

Pumpkin Filling:

• 3 (8 ounce) packages cream cheese, at room temperature
• 1 1/3 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pure pumpkin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Praline Topping:

• 1 cup pecans
• 1/2 cup firmly packed light brown sugar
• 3/4 cup heavy whipping cream
• 1 tablespoon unsalted butter
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

To make the crust: Line the bottom of a 9 or 10-inch springform pan with parchment paper and coat with cooking spray. In a large bowl, stir together the melted butter with the crushed gingersnaps, sugar, and cinnamon. Press into the bottom of the prepared pan, working some of it up the sides, if desired.

Preheat the oven to 350 degrees F.

To make the filling: Using a mixer fitted with a paddle attachment, beat the cream cheese in a large bowl on medium-high speed about 1 minute, until fluffy. Add the sugar and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, cinnamon, nutmeg, and ginger; beat on medium speed about 1 minute, until incorporated.

Pour the filling over the crust. Tear off a large sheet of foil and place the springform pan in the center, carefully folding up the sides. This prevents the waterbath (waterbaths prevent cracks) from seeping into your cheesecake and making the crust soggy. Put the wrapped springform pan into a larger baking pan and set it on the center rack of the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan (this is a waterbath).

Bake about 1 hour, until the filling is set and golden brown on top. It should barely jiggle when the pan is gently slid. Cool the cheesecake on a rack about 30 minutes, then remove from waterbath and chill for several hours or overnight. Remove the cheesecake from the springform pan and set it on a serving plate. Make sure the plate is large enough to hold any of the praline sauce that drips over the top.

To make the praline topping: Preheat the oven to 350 degrees F. Arrange the pecans in a single layer and toast them for 7-9 minutes, until golden brown and aromatic. Coarsely chop the nuts. Stir together the brown sugar, cream, and butter in a saucepan over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in the vanilla, salt, and pecans. Cool the topping for at least 15 minutes before pouring over the top of the chilled cheesecake. Serve immediately or cover and chill until ready to serve. The cheesecake will keep, well wrapped in the refrigerator for 3 to 4 days.

Yield: 14 to 16 servings