Pumpkin Walnut Cheesecake

  Desserts

One of my friends gave me this recipe, and it quickly became a family favorite. I especially love making this dessert for Thanksgiving. But be forewarned—you can’t eat just one slice!

Pumpkin Walnut Cheesecake

Average Rating: 4.388059

TOTAL TIME: Prep: 40 min. Bake: 1-3/4 hours + chilling
YIELD: 12 servings.

Ingredients

  • 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 large eggs, lightly beaten

  • TOPPING:
  • 6 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup chopped walnuts

Instructions

  • 1. 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.
  • 2. 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.
  • 3. Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
  • 4. Bake 45 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. Remove sides of pan.

Nutrition Facts

1 slice: 667 calories, 43g fat (22g saturated fat), 187mg cholesterol, 379mg sodium, 65g carbohydrate (53g sugars, 3g fiber), 11g protein.

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