This delicious cheesecake may just inspire someone to carve a giant heart into the nearest pumpkin.
1 1/2 c
Diamond of California Walnuts
unsalted butter, melted
(8 oz. each) cream cheese, softened
packed light brown sugar
(15 oz.) 100% pure pumpkin
(5 fl. oz. can) evaporated milk
1 1/4 tsp
1Preheat oven to 350º.
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.