- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 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
- 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° 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. Remove sides of pan. Yield: 12 servings.
Reviews for Pumpkin Walnut Cheesecake
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"I made this Cheesecake the other day... I didn't change a thing... and it turned out perfect... I took it to a Family gathering and everyone loved it... I posted the pictures on Facebook and everyone asked me to make them one..."
"Been making this for years when TofH first showed it. 10" pan a must. Cooking time almost double. Friend favorite!!!!"
"I made this cheesecake for Thanksgiving & it was really loved by everyone! I did use a 9" pan & had no problems with spilling. I will say when I put the crumbled topping on, I took my time (about 10-15minutes) so it looked nice & I didn't spill it everywhere. I only made a few minor changes...I used light brown sugar & not dark. I used the same amount & it does not change the texture. I omitted the cloves completely. I also used chopped pecans & not walnuts. All of these changes were just due to my families tastes. Lastly, I did have to bake it for longer. I think the other reviewer was about spot on who said add about 30 minutes to the first part (before the topping), then about 15 more after the topping is added. That's what I did & it was perfect. I made mine about a day & a half before Thanksgiving & I noticed the texture was better the day after when we had leftovers. So, I would recommend making this a couple days in advance. It was a really delicious cheesecake & I would make it again."
"Has anyone ever frozen this cake before would like to know how it freezes does it still taste light and airy"
"After reading the reviews, I decided to use a 10" springform pan. Other than that, and using finely chopped pecans instead of walnuts, I followed the recipe exactly. The cheesecake was cooked perfectly after 1 1/2 hours, it tasted absolutely delicious, and it was easy to cut. Definitely a winner!"