Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce


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.


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)
garnish: toasted walnut halves


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.

Garnish with walnut halves. Top with Caramel Sauce and serve.

Caramel Sauce


1/2 cup salted butter
1 cup firmly packed light-brown sugar
2 tablespoons light corn syrup
1/2 cup heavy cream


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: 1-½ cups

Cooking & Recipes


10 servings

Preparation Time: 

40 minutes

Start to Finish Time: 

3 hours, plus c

Preparation Method



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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