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
    • 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
    • ¾ cup
    • 3 (8 ounce) packages
    • 3 (8 ounce) packages
    • 6 tablespoons
    • 6 tablespoons
    • sugar
    • ¾ cup
    • ¾ cup
    • 3 tablespoons
    • 3 tablespoons
    • chopped
    • 2/3 cup
    • chopped
    • 2/3 cup
    • 2 cups
    • 2 cups
    • brown sugar
    • brown sugar
    • cream cheese, softened
    • cream cheese, softened
    • butter, melted
    • butter, melted
    • sugar
    • sugar
    • sugar
    • walnuts, toasted
    • walnuts, toasted
    • gingersnap crumbs
    • gingersnap crumbs

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 ...

View full recipe at SpringPad

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