Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce
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Total Time: 40
Yield: 10 servings; 1-1/2 cups sauce
At 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.The Recipe:
Ingredients:
2 cups gingersnap cookie crumbs2/3 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.
Caramel Sauce
Ingredients:
1/2 cup salted butter1 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.
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Easy to make and a big hit on Thanksgiving.
Everybody loved it and asked for the recipe.
Absolutely wonderful there was not a crumb left when I made it for my more than particular family!
My family said this was the most
AWESOME cheesecake ever. I am never allowed to make just a pumpkin pie anymore.
I prepared this for Thanksgiving. My family LOVED it. No more pumpkin pie for us!
I made this last year for my work, and it has been on high demand this year as well.
I have been making this recipe for several years (since I found it in the November Yankee issue). Whether it’s a holiday party or “just because”, it’s always a HUGE hit! I also find it fun to make!!
I found the pumpkin cheesecake with gingersnap/walnut crust, on this site about 3 years ago and have made it for Thanksgiving, Christmas and a January event each succeeding year all receiving RAVE reviews (and a standing ovation at the January kayak club dinner). Thank you so much for sharing this delicious recipe!
I have made this for years … everyone I serve it to loves it!