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Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce

Photo Credit
AnjelikaGr/shutterstock
The Editors
Yield
10 servings
Category
Cakes and Frostings
Course
Desserts
Occasions
Thanksgiving
Preparation Method
Easy Does It
Sources
Yankee Magazine

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.

Recipe

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 pure pumpkin purée
1/4 cup heavy cream
1 tablespoon pumpkin-pie spice
Caramel Sauce (see recipe)
Instructions

Preheat oven to 350°F. 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°F.

Beat cream cheese with an electric mixer on medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining ¾ cup sugar, beating 4 minutes, or until blended.

Add eggs, one at a time, beating just until yolk is blended. Add pumpkin, cream, and spice. Beat on low speed with an electric mixer just until blended. Don’t overbeat. Pour batter over prepared crust.

Bake 1 hour 15 minutes (or about 40 minutes if you’re making minis), 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.

Top with Caramel Sauce and serve.

Caramel Sauce

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.

Yield: 1-1/2 cups

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

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Comments

Comments shared by readers below. Submit your own review!

Everybody loved it and asked for the recipe. – Anonymous Review

Easy to make and a big hit! – Anonymous Review

Absolutely wonderful there was not a crumb left when I made it for my more than particular family! – Anonymous Review

My family said this was the most AWESOME cheesecake ever. I am never allowed to make just a pumpkin pie anymore. – Reviewed by suzette burns

I prepared this for Thanksgiving. My family LOVED it. No more pumpkin pie for us! – Reviewed by Betty Hathorn

I made this last year for my work, and it has been on high demand this year as well. – Anonymous Review

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!! – Reviewed by Jean-Rae Richard

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! – Anonymous Review