Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce
Total Time: 40
Yield: 10 servings; 1-1/2 cups sauceAt this very traditional time of year, spice things up with a new dessert that offers the familiar flavors of Thanksgivings past, but with a new twist.
Ingredients:2 cups gingersnap cookie crumbs
2/3 cup chopped walnuts, toasted
3 tablespoons plus 3/4 cup sugar, divided
6 tablespoons salted butter, melted
3 8-ounce packages cream cheese, softened
3/4 cup firmly packed light-brown sugar
5 large eggs
1 15-ounce can pumpkin pur
Instructions:Preheat oven to 350°. Place cookie crumbs, walnuts, and 3 tablespoons sugar in a food processor and pulse 3 or 4 times until combined. Add butter and pulse 4 or 5 times, or until crumbly.
Wrap the outside of a 10-inch springform pan or six 4-inch mini pans with aluminum foil; then press cookie mixture into the bottom and a bit up the sides. Bake 8—10 minutes.
Cool crust completely on a wire rack. Reduce oven heat to 325°.
Beat cream cheese with an electric mixer on medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining
Additional Notes:Allow time to chill.
If you don’t have pumpkin-pie spice, substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Ingredients:1/2 cup salted butter
1 cup firmly packed light-brown sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
Instructions:Melt butter in a heavy saucepan over medium heat. Add brown sugar and corn syrup; then cook, stirring continuously, until mixture comes to a boil.
Gradually add cream, stirring continuously. Cook, stirring continuously, until mixture comes to a boil. Remove from heat. Cool to room temperature.