Pumpkin Cheesecake with Walnut-Ginger Crust and Caramel Sauce

Preheat oven to 350°F. 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 or six 4-inch mini pans with aluminum foil; then press cookie mixture into the bottom and a bit up the sides. Bake 8–10 minutes.

Cool crust completely on a wire rack. Reduce oven heat to 325°F.

Beat cream cheese with an electric mixer on medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining ¾ cup sugar, beating 4 minutes, or until blended.

Add eggs, one at a time, beating just until yolk is blended. Add pumpkin, cream, and spice. Beat on low speed with an electric mixer just until blended. Don’t overbeat. Pour batter over prepared crust.

Bake 1 hour 15 minutes (or about 40 minutes if you’re making minis), or until almost set (it will still jiggle in the center). Remove from oven; run a knife around edge of pan. Cool on a wire rack 1 hour. Chill 8 hours or overnight.

Top with Caramel Sauce and serve.

Melt butter in a heavy saucepan over medium heat. Add brown sugar and corn syrup; then cook, stirring continuously, until mixture comes to a boil.

Gradually add cream, stirring continuously. Cook, stirring continuously, until mixture comes to a boil. Remove from heat. Cool to room temperature.

Yield: 1-1/2 cups