Diamond Pumpkin Walnut Cheesecake

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Serves: 6-8
Cook Time:
Cooking Method: Bake


1 1/2 c Diamond of California Walnuts
1/4 c granulated sugar
1/4 can(s) unsalted butter, melted
3 pkg (8 oz. each) cream cheese, softened
1 c granulated sugar
1/4 c packed light brown sugar
2 large eggs
1 can(s) (15 oz.) 100% pure pumpkin
2/3 c (5 fl. oz. can) evaporated milk
2 Tbsp corn starch
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
An Official Diamond of California Recipe
notes for this recipe:
This delicious cheesecake may just inspire someone to carve a giant heart into the nearest pumpkin.
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Preheat oven to 350ยบ.
In a food processor, pulse walnuts and sugar together until finely ground. Add butter and pulse until mixture looks like moist sand. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 10 minutes. Cook on wire rack for 10 minutes.
Beat cream cheese, granulated sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

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user Noreen A Dash of Love Dashoflove1 - Nov 3, 2013
user Noreen A Dash of Love Dashoflove1 - Nov 3, 2013
Looks delicious. I am going to be making this one really soon
user Chelle The Gluten Free Cook Stable_RN - Nov 9, 2013
Gluten Free!
user D FIORITO DI588 - Nov 15, 2013
Way too Sweet. Also came out more like a pudding or pie, much too wet.

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