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.
- 473.18 ml gingersnap crumbs
- 158.51 ml chopped walnuts, toasted
- 44.37 ml sugar
- 177.44 ml sugar
- 88.74 ml butter, melted
- 3 (680.38 g) package cream cheese, softened
- 177.44 ml brown sugar
- 5 large eggs
- 425.24 g can pumpkin
- 59.14 ml whipping cream
- 14.79 ml pumpkin pie spice
- 118.29 ml butter
- 236.59 ml firmly packed brown sugar
- 29.58 ml light corn syrup
- 118.29 ml whipping cream
- 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: 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.
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!
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!!!