Ingredients Jump to Instructions ↓

  1. 1 cup fine graham cracker crumbs (14 crackers)

  2. 1/2 cup fine gingersnap cookie crumbs (10 gingersnap cookies)

  3. 1/4 cup finely chopped walnuts

  4. 2 tablespoons granulated sugar

  5. 1/4 teaspoon ground ginger

  6. 1/2 cup butter, melted

  7. 3 8-ounce packages cream cheese, softened

  8. 3/4 cup granulated sugar

  9. 1/2 cup packed brown sugar

  10. 2 tablespoons cornstarch

  11. 1 teaspoon ground cinnamon

  12. 1/2 teaspoon ground nutmeg or ground allspice

  13. 1/8 teaspoon ground cloves

  14. 1 15-ounce can pumpkin

  15. 1 5-ounce can (2/3 cup) evaporated milk

  16. 2 eggs, lightly beaten

  17. 1 16-ounce carton dairy sour cream

  18. 1/3 cup granulated sugar

  19. 1 teaspoon vanilla

  20. 2 tablespoons caramel ice cream topping Chocolate curls or chocolate leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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. Makes 14 to 16 servings.


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