Pumpkin Cheesecake With Walnut-Ginger Crust and Caramel Sauce

Ingredients

• walnut halves
• toasted
• whipping cream
• ½ cup
• whipping cream
• ½ cup
• light corn syrup
• + 59 more ingredients
• • 2 tablespoons
  • light corn syrup
  • 2 tablespoons
  • brown sugar
  • firmly packed
  • 1 cup
  • brown sugar
  • firmly packed
  • 1 cup
  • butter
  • ½ cup
  • butter
  • ½ cup
  • pumpkin pie spice
  • 1 tablespoon
  • pumpkin pie spice
  • 1 tablespoon
  • whipping cream
  • ¼ cup
  • whipping cream
  • ¼ cup
  • pumpkin
  • 1 (15 ounce) can
  • pumpkin
  • 1 (15 ounce) can
  • eggs
  • 5 large
  • eggs
  • 5 large
  • brown sugar
  • ¾ cup
  • brown sugar
  • ¾ cup
  • cream cheese, softened
  • 3 (8 ounce) packages
  • cream cheese, softened
  • 3 (8 ounce) packages
  • butter, melted
  • 6 tablespoons
  • butter, melted
  • 6 tablespoons
  • sugar
  • ¾ cup
  • sugar
  • ¾ cup
  • sugar
  • 3 tablespoons
  • sugar
  • 3 tablespoons
  • walnuts, toasted
  • chopped
  • ²/₃ cup
  • walnuts, toasted
  • chopped
  • ²/₃ cup
  • gingersnap crumbs
  • 2 cups
  • gingersnap crumbs
  • 2 cups

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 ...

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