Pumpkin Cheesecake With Walnut-Ginger Crust and Caramel Sauce

Total Time
Prep 30 mins
Cook 1 hr 30 mins

A wonderful choice for your holiday meal! You will never make just a plain old pumpkin pie again! The cheesecake can be made the day before and actually tastes better if made ahead.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Caramel Sauce: 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.
Most Helpful

Thanks for posting this delicious recipe. I made a few changes, but it was still wonderful! I used one package of low-fat cream cheese and two packages of regular. I used the Splenda brown sugar blend for the brown sugar. Since I don't have pumpkin pie spice, I used a mixture of nutmeg, cinnamon, and ginger. I didn't have time to make the sauce, but I will next time. Instead I used store bought carmel sauce and a spritz of canned whipped cream! So good!

CaliforniaJan November 07, 2011

AWESOME - PERFECT desert for thanksgiving - thank you so much! I have never made a cheesecake and you made me look like a pro - just FANTASTIC- thanks again!!!

greyghost November 24, 2005