Off vacation and back to business!! I made this right before I left and was holding on to the recipe so I would have something to post when I got back. But I can’t stand it anymore, I gotta post this recipe a day early. This cheesecake is awesome!! Creamier then a pumpkin pie, and has a nice crunchy surprise from the walnut brown sugar topping. If you like anything pumpkin then you will love this cheesecake. It does take a little longer to prepare and bake, so make sure you have at least 2 hours since baking this is gonna be an hour and a half, but it is so worth the wait. Enjoy!!
Pumpkin Walnut Cheesecake
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 3/4 cup packed dark brown sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 5 eggs, lightly beaten
Topping
- 6 tablespoons butter, softened
- 1 cup packed dark brown sugar
- 1 cup chopped walnuts
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). securely wrap foil around pan. in a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325 degrees for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Recipe from Taste of Home Fall Baking.