Outstanding Pumpkin Walnut Cheesecake

Norma DeRemer

By
@PApride

One of my friends gave me this recipe years ago and has been one of my favorite cheesecakes for Thanksgiving. Only thing wrong with it is "you can't eat just one slice" It's that good!

Rating:
★★★★★ 1 vote
Comments:
Serves:
12

Ingredients

BOTTOM CRUST:

2 c
graham crackers, crushed
1/4 c
sugar
6 Tbsp
butter, melted

FILLING:

3 pkg
(8 ounce) cream cheese, softened
3/4 c
sugar
3/4 c
packed dark brown sugar
1 can(s)
(15 ounce) solid pack pumpkin
1/4 c
heavy whipping cream
1 tsp
ground cinnamon
1 tsp
ground cloves
5
eggs, lightly beaten

TOPPING:

6 Tbsp
butter, softened
1 c
packed dark brown sugar
1 c
chopped walnuts

Step-By-Step

1Preheat oven to 325.
2Place a greased 9 inch springform pan on a double thickness of heavy duty foil. (about an 8 inch square) Securely wrap foil around pan.
3In a small bowl, combine cracker crumbs and sugar; stir in butter until flacky.
4Press onto the bottom of and one inch up the sides of prepared pan.
5In a large bowl, beat cream cheese and sugar until smooth.
6Beat in pumpkin, cream, cinnamon and cloves until blended well.
7Add eggs, beat on low speed just until combined.
8Pour over crust, place springform pan in a large baking sheet pan with sides and add one inch of hot water to the pan.
9Carefully place in oven and bake for one hour.
10Meanwhile,in a small bowl, combine sugar,brown sugar. Stir in walnuts.
11Carefully remove cheesecake from oven and sprinkle topping over hot cheesecake and carefully place back into the oven.
12Bake 30 minutes longer or until center is just set.
13Remove springform pan from water bath.
14Place on a wire rack to cool for 10 minutes.
15When cool; carefully run a knife around edge of pan to loosen and cool one hour longer.
16Refrigerate overnight.
17Carefully open springform pan and place cheesecake on serving platter.

About this Recipe

Course/Dish: Cakes, Other Desserts