Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce

5.00 avg. rating (98% score) - 15 votes

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.

Total Time: 40
Yield: 10 servings; 1-1/2 cups sauce

The Recipe:


  • 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 pumpkin purée (not pumpkin-pie filling), such as One-Pie brand
  • 1/4 cup heavy cream
  • 1 tablespoon pumpkin-pie spice
  • Caramel Sauce (see accompanying recipe)
  • Toasted walnut halves


Preheat oven to 350°.

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°.

Beat cream cheese with an electric mixer on 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 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.

Additional Notes:

Allow time to chill.

If you don’t have pumpkin-pie spice, substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.

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.

  • I’m a native BayStater now in NC. Cooked this for Thanksgiving a couple of years ago and my daughter brought an eight year old from the school where she teaches. He loved it and when I told him I got the recipe from Yankee he said “They have their own magazine?”

  • Anonymous

    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!

  • Jean-Rae

    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!!

  • Mattthew

    I made this last year for my work, and it has been on high demand this year as well.

  • I prepared this for Thanksgiving. My family LOVED it. No more pumpkin pie for us!

  • My family said this was the most
    AWESOME cheesecake ever. I am never allowed to make just a pumpkin pie anymore.

  • Absolutely wonderful there was not a crumb left when I made it for my more than particular family!


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