Gingersnap cookies and walnuts make the crust for this pumpkin and spice cheesecake.

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Ingredients

Directions

For crust:

  • In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tablespoons granulated sugar and ginger. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree F. oven for 5 minutes (do not allow crust to brown). Set aside.

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For filling:

  • In a large mixing bowl, beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1 teaspoon vanilla, nutmeg and cloves (if you like) with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a 375 degree F. oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

Meanwhile for topping:

  • In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1 teaspoon vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake for 5 minutes more.

  • Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.

Nutrition Facts

506 calories; 34 g total fat; 118 mg cholesterol; 307 mg sodium. 44 g carbohydrates; 8 g protein;

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