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"One of my Bunco friends gave me this recipe, and it has quickly become a family favorite. It's a great dessert for Thanksgiving and you can't eat just one slice!" Susan Garoutte, Georgetown, Texas
Nutritional Facts 1 slice equals 667 calories, 43 g fat (22 g saturated fat), 187 mg cholesterol, 379 mg sodium, 65 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Pumpkin Walnut Cheesecake in Taste of Home October/November 2009, p86
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Reviewed on Dec. 26, 2012 by CindeeBowen
Beautiful presentation and delicious. Everyone loved it.
Reviewed on Nov. 21, 2012 by Spiffy64
It was very good! In fact I am making it today for Thanksgiving because everyone loved it so much. The only things I changed was i added some pumpkin pie spice to the crust and I used pecans instead of walnuts...it was delicious. I did have a problem baking it, it took much longer. But I was using fresh pumpkin so I am trying it with canned this time. I felt like it was a lot of cheesecake to put in a 9" pan too, it was really close to the top and the topping was pretty much over, so I am making it in a 10" this time. Overall, though it was super delicious and a definite keeper. I think the topping helped make it! YUMMY!
Reviewed on Oct. 23, 2012 by amerdamer227
I ran into many problems making this cheesecake and I wrote about them in my blog. http://tastytalkwithamy.blogspot.com/2012/10/pumpkin-walnut-cheesecake-intermediate.html
Reviewed on Oct. 22, 2012 by jnestler
DELICIOUS! It melted it my mouth. The best cheesecake ever! First time i baked it in a 9 inch spring form pan and the topping did over flow the pan a bit. Second time, Iused a 10 inch spring form and it was perfect. Both times I increased the time by about 10 min. This will become a regular dessert on our Thanksgiving table.
DELICIOUS! It melted it my mouth. The best cheesecake ever! First time i baked it in a 9 inch spring form pan and the topping did over flow the pan a bit. Second time, I
used a 10 inch spring form and it was perfect. Both times I increased the time by about 10 min. This will become a regular dessert on our Thanksgiving table.
Reviewed on Oct. 19, 2012 by BLTTEXAS
Easy to make but felt the spices were out of balance. Too much cloves. Maybe a better combination of spices would be better. Topping didn't hold together and was messy to serve. Just didn't work for me.
Reviewed on Mar. 04, 2012 by jamijam
huge hit
Reviewed on Dec. 30, 2011 by moondancer59
This is now our favorite dessert! I have shared this recipe with several others and they love it too!
Reviewed on Dec. 22, 2011 by cuppy324
i made this for thanksgiving last year and everyone loveddddd it. everyone wants it for christmas this year
Reviewed on Nov. 28, 2011 by Mrs.G2
I made this for my mom's birthday. I had to bake it longer than it said but it turned out great. Everyone really enjoyed it! I will definitely make this again!
Reviewed on Nov. 24, 2011 by cmqualley
AMAZING!!!!!!!!!!!!!!!!!!!!!!!! BEST PUMPKIN CHEESECAKE EVER!!!!!!!!!!!!! I've made this twice now. I used a 10" pan the first time and a 9" pan last night...and the topping all oozed down the sides of the pan. I will most likely use a 10" pan next time!! it's soooooooooooo delicous!
Reviewed on Oct. 12, 2011 by cabco
Probably the best pumpkin cheesecake ever. I will make it often
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