Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce

Cakes and Frostings Recipes

Preparation Time: 40 minutes

Start to Finish Time: 120 minutes

Total time: 3 hours, plus chilling time; active time: 40 minutes

AT THIS VERY traditional time of year, I like to spice things up and surprise my family and friends with a new dessert. This year's choice, Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce, has the familiar flavors of Thanksgivings past, but with a twist. This dessert takes a little time to bake, but the preparation is so easy. Follow the simple steps, let it chill, and you'll receive rave reviews.

An added bonus to this recipe is that cheesecake can be prepared well in advance of the celebration. All you need is a 10-inch springform pan, which is an inexpensive addition to your bakeware collection.

If you run short on time, just pick up a bottle of caramel sauce at the grocery store to drizzle on. And if you're really in a bind, just buy a frozen cheesecake in any flavor, and top with the homemade caramel sauce. Don't get stressed over the holidays, just enjoy the season. Happy Thanksgiving!

-- Judy Feagin

The Recipe:

• 2 cups gingersnap cookie crumbs
• 2/3 cup chopped walnuts, toasted
• 3 tablespoons plus 3/4 cup sugar
• 6 tablespoons butter, melted
• 3 8-ounce packages cream cheese, softened
• 3/4 cup brown sugar
• 5 large eggs
• 1 15-ounce can pumpkin
• 1/4 cup whipping cream
• 1 tablespoon pumpkin-pie spice*
• Caramel Sauce (see recipe)
• Garnish: toasted walnut halves

Preheat oven to 350 degrees. 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 with aluminum foil, then press cookie mixture into the bottom and 1 inch up the sides. Bake 8 to 10 minutes. Cool crust completely on a wire rack. Reduce oven heat to 325 degrees.

Beat cream cheese with an electric mixer at medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining 3/4 cup sugar, beating 4 minutes, or until blended.

Add eggs, one at a time, beating just until yellow disappears. Add pumpkin, whipping cream, and pumpkin-pie spice. Beat on low speed of an electric mixer just until blended. Do not overbeat. Pour batter over prepared crust.

Bake 1 hour and 15 minutes, or until almost set (it will still jiggle in the center). Remove from oven; run a knife around edge of pan. Cool on a wire rack 1 hour. Chill 8 hours or overnight. Garnish with walnut halves and serve with Caramel Sauce.

Caramel Sauce

• 1/2 cup butter
• 1 cup firmly packed brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup whipping cream

Melt butter in a heavy saucepan over medium heat; add brown sugar and corn syrup, then cook, stirring constantly, until mixture comes to a boil. Gradually add cream, stirring constantly. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Cool to room temperature.

Yield: 1-1/2 cups