Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce

Yield: 

10 servings

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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