Pumpkin Cheesecake with Walnut Ginger Crust and Caramel Sauce
Indulge in the irresistible allure of this Pumpkin Cheesecake with Walnut Ginger Crust and Caramel Sauce—a decadent dessert perfect for fall gatherings or any festive occasion. Featuring a buttery graham cracker crust enhanced with finely chopped walnuts and a warm hint of ginger, this cheesecake delivers a sublime combination of textures and flavors. Its velvety filling, infused with pumpkin puree, cinnamon, nutmeg, and cloves, strikes a perfect balance of creamy richness and cozy autumn spices. To elevate the indulgence, a glossy homemade caramel sauce is drizzled over each slice, adding a touch of sweetness and elegance. Whether you're hosting a holiday dinner or treating yourself to a gourmet dessert, this show-stopping cheesecake is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups walnuts, finely chopped
- 1 teaspoon ginger powder
- 0.33 cups unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 cup pumpkin puree
- 0.5 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 cup granulated sugar (for caramel sauce)
- 0.25 cup unsalted butter (for caramel sauce)
- 0.5 cup heavy cream (for caramel sauce)
- 0.25 teaspoon salt
Instructions
Preheat the oven to 325°F (160°C).
In a medium mixing bowl, combine the graham cracker crumbs, chopped walnuts, ginger powder, and melted butter. Stir until well combined.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to tightly compress the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
Gradually add the granulated sugar and light brown sugar, mixing until well blended.
Add the pumpkin puree, sour cream, and vanilla extract, and mix until thoroughly incorporated.
One at a time, beat in the eggs on low speed to avoid overmixing. Add the cinnamon, nutmeg, and cloves, blending just until combined.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes, or until the center of the cheesecake is set but still slightly jiggly.
Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour to prevent cracks from forming.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.
To make the caramel sauce, heat 1 cup of granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it melts and turns golden brown.
Carefully add the butter to the saucepan and whisk until combined. The mixture will bubble, so handle with care.
Slowly pour in the heavy cream while whisking continuously. Allow the mixture to boil for 1 minute, then remove from heat and stir in the salt.
Let the caramel sauce cool for 10-15 minutes before drizzling over the chilled cheesecake.
Slice the cheesecake, serve with caramel sauce, and enjoy!
Nutrition Facts
Calories |
7593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.1 g | 644% | |
| Saturated Fat | 273.7 g | 1368% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1998 mg | 666% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 723.2 g | 263% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 590.4 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1364 mg | 105% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
