Diamond Pumpkin Walnut Cheesecake


An Official Recipe

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This delicious cheesecake may just inspire someone to carve a giant heart into the nearest pumpkin.


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1 Hr 10 Min


  • CRUST:

  • 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
  • 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

How to Make Diamond Pumpkin Walnut Cheesecake


  1. Preheat oven to 350º.
  2. Crust:
    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.
  3. Cheesecake:
    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.

Printable Recipe Card

About Diamond Pumpkin Walnut Cheesecake

Course/Dish: Cakes
Main Ingredient: Nuts
Regional Style: American
Collection: Holiday Baking

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