Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce
Bake a creamy pumpkin cheesecake with a walnut-gingersnap crust and homemade caramel sauce. A spiced, make-ahead dessert for Thanksgiving or fall gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Food processor
- Springform pan
- Cake pan
- Cooling rack
- Hand mixer
- Oven
- Mixing bowl
- Chef's knife
- Measuring cup
- Measuring spoon
- Aluminum foil
- Refrigerator
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)
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