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Pumpkin Walnut Cheesecake Recipe

Pumpkin Walnut Cheesecake Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 1-1/2 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

Directions

  • 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 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.

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.

Reviews for Pumpkin Walnut Cheesecake

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MY REVIEW
Reviewed Dec. 14, 2015

"The cheesecake was good but the topping needs a bit of help. Most of the Streusel type toppings I have ever made have flour cut in with the butter, sugar and nuts. The topping on this cheesecake was VERY sweet, the butter just melted along with the sugar and made a pretty hard crust on the top of the cake. The butter also melted down and some of it oozed out the sides of the pan.

I will make this again but I will add flour to the mixture so it is more of a crumble topping than sugar, nuts and butter.
Another addition I did make I added about 1/4 Cup of diced crystallized ginger to the crust and I will do that again as well as adding some to the topping. Another possibility would be to make the crust with gingersnaps."

MY REVIEW
Reviewed Nov. 30, 2015

"This cheese cake recipe was enought to make 24 cupcakes and a Cake. You do have to double the toppings and crust ingredients to do so. Big hit. Everybody loved it! This was my first cheese cake. I was given the nickname, "cheese cake master" at least until I make cupcakes again. ??"

MY REVIEW
Reviewed Nov. 26, 2015

"I followed the directions exactly as written. I am a seasoned baker so changing things up for a Thanksgiving desert is usually easy for me. I put the topping on when I was told to. When I went to take it out 30 minutes later, it was not even close to set. I ended up cooking it at least 45 minutes more. Because of this the topping was probably crunchier than it should have been and the crust was like a rock. The middle tasted good but had more of a pumpkin pie consistency than cheesecake. May try making again but will change the form to mini size or bars. Overall taste was good but I have to figure out a new name because cheesecake does not accurately describe what came out of my oven."

MY REVIEW
Reviewed Oct. 29, 2015

"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..."

MY REVIEW
Reviewed Oct. 21, 2015

"Been making this for years when TofH first showed it. 10" pan a must. Cooking time almost double. Friend favorite!!!!"

MY REVIEW
Reviewed Dec. 6, 2014

"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."

MY REVIEW
Reviewed Nov. 24, 2014

"Has anyone ever frozen this cake before would like to know how it freezes does it still taste light and airy"

MY REVIEW
Reviewed Oct. 16, 2014

"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!"

MY REVIEW
Reviewed Nov. 27, 2013

"Research the "bain-marie cooking technique" and "how to tell when my cheesecake is done" before attempting this recipe. The instructions in this recipe are somewhat lacking. The water bath is critical to the cheesecake turning out well-cooked. Be sure to wrap the spring-form pan, with the prepared uncooked cheesecake, in foil at least twice before adding the water so the water does not leak into the spring-form pan. It's easier to add the water to the roasting pan after you get the cheesecake into the roasting pan and then into the oven. Be sure to add boiling water to the pan for the best results. Your cooking time should only be 1 and a half hours total, if you make sure to do a proper bain-marie. The other thing I would say is lightly beat the eggs and add one at a time on a low mixing speed so as not to over mix. Cheesecakes don't have to be hit or miss, but there are some techniques that need to be executed in order to assure reliable results."

MY REVIEW
Reviewed Nov. 6, 2013

"I'm a little confused! Recipe calls for 1 hour baking time, put topping on and then bake for another 30 minutes, which is a total of 1 1/2 hours. One reviewer says she added 55 minutes baking time with a total of 1 1/2 hours when actually adding 55 minutes would be almost 2 1/2 hours."

MY REVIEW
Reviewed Oct. 30, 2013

"This recipe is awesome! Better then classy restaurant cheesecakes! Always receives great reviews. The only thing I did different was used crushed ginger snaps instead of graham crackers in crust."

MY REVIEW
Reviewed Oct. 16, 2013

"I followed this recipe exactly and came into a few problems; One: didn't cook all the way through, two: the crust was very hard and difficult to cut as it did not stay attached to the cheesecake and third: the topping was also very hard, like a walnut brittle so by the time I could cut/break it, it ruined the cut of the cheesecake. With all of these difficulties, the actual cheesecake part did have a really nice flavour. I will try this again but would appreciate any suggestions that anyone has to try to correct these difficulties!!"

MY REVIEW
Reviewed Sep. 22, 2013

"I made this recipe for my end of the year baseball tournament and it was a HUGE hit! I always read the reviews of every recipe I try from TOH and I was so happy I did on this one.

I baked the filling for 30 minutes more (1.5hr in total) than the recipe called for and I also added another 15 minutes (45 minutes in total) to the baking time for the topping.
One trick I have learned with baking cheesecakes....I do not use fat free or low fat cream cheese (even though it is not as healthy for you!) as they tend not to set properly in my experience.
I baked it in the water bath at the temperature suggested and I allowed it to cool in the fridge for 48 hours before I took it out of the pan.
This recipe is a keeper!"

MY REVIEW
Reviewed Sep. 20, 2013

"This cheescake is heavenly! I love pumpkin pie and cheesecake and this was a great balance of both flavors. 5 starts for the taste but 2 stars for the baking instructions - it definitely needs 1.5 hours of baking before adding the topping and then about 20-30 minutes more. I have made this recipe twice now in two different ovens and that has proven true both times. Even after the 2 hours of baking the center will still jiggle slightly but that's OK, it will still set after being refrigerated over night. The extra time is totally worth it though because the end result is amazing! Besides the extra time I followed the recipe exactly, except the second time I altered the spices slightly (I added a couple shakes of ground nutmeg and used a little more than a teaspon of cinnamon and a little less than a teaspoon of cloves). I do think that if you use a 10" springform pan the topping wouldn't spill over as much and it may cut down on baking time slightly, but I used a 9" both times so I can't confirm."

MY REVIEW
Reviewed Dec. 26, 2012

"Beautiful presentation and delicious. Everyone loved it."

MY REVIEW
Reviewed Dec. 26, 2012

"Beautiful presentation and delicious. Everyone loved it."

MY REVIEW
Reviewed Dec. 26, 2012

"Beautiful presentation and delicious. Everyone loved it."

MY REVIEW
Reviewed Nov. 21, 2012

"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!"

MY REVIEW
Reviewed Oct. 23, 2012

"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"

MY REVIEW
Reviewed Oct. 22, 2012

"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."

MY REVIEW
Reviewed Oct. 19, 2012

"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."

MY REVIEW
Reviewed Mar. 4, 2012

"huge hit"

MY REVIEW
Reviewed Dec. 30, 2011

"This is now our favorite dessert! I have shared this recipe with several others and they love it too!"

MY REVIEW
Reviewed Dec. 22, 2011

"i made this for thanksgiving last year and everyone loveddddd it. everyone wants it for christmas this year"

MY REVIEW
Reviewed Nov. 28, 2011

"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!"

MY REVIEW
Reviewed Nov. 24, 2011

"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!"

MY REVIEW
Reviewed Oct. 12, 2011

"Probably the best pumpkin cheesecake ever. I will make it often"

MY REVIEW
Reviewed Mar. 6, 2011

"First thing, they need to change the time on the recipe for this, it takes way longer to cook! I have baked lots of cheesecakes and never had issues, i thought this would have been done, let it sit overnight, just to find out it was NOT done! What a waste of time and money, so disappointing! I tasted it anyways, and would just rather have pumpkin pie, was not cheesecakey for me. Although, the topping would be great as a topping for a pumpkin pie! just use about 4 tbsp butter, 6 was way to greasy!"

MY REVIEW
Reviewed Feb. 6, 2011

"Awesome Cheesecake!! I have family requesting me to make this for them. Who ever gave this recipe a one star doesn't know how to bake cheesecake. When you make it after the hour and half it calls for obviously isn't enough because it still looks wet and jiggles. So don't do what they did and open the spring-form pan. It needs to cook for about 45 more min than the recipe said but it is totally worth it. I agree with another person when they said wait till about one and half hours into the baking before you put the topping on. Trust me it is soooo worth it to make this!! It wasn't hard, it just takes some time to bake."

MY REVIEW
Reviewed Jan. 22, 2011

"Absolutely amazing!!! I now have requests to make it!"

MY REVIEW
Reviewed Dec. 22, 2010

"My family loved it. But did not use a water bath and baked at 350 degrees."

MY REVIEW
Reviewed Dec. 22, 2010

"Even though I read the reviews about it not setting, I decided to give it a go anyway. I've never had problems with cheesecake in the past. But they were right. It took a good 2 1/4 hours to bake and I ended up putting the topping on too early because it was hard for me to judge when there was only a 1/2 hour left so I burned the topping a bit which I didn't like. If you do decide to try it, some thoughts that might make it easier:1) If you aren't going to use the water bath (I didn't) put something down to catch the topping that will drip off. 2) Maybe a 9 in pan is too small. I used a 10 in but I think i would use a 12 only because there seemed to be some much topping. That might cut down on the bake time. 3) I only used 4 eggs. I don't know the science of baking but would too many eggs cause it not to set properly? Long and short of it, the cheesecake part had a very good taste but there were too many variable for failure so I'm still on the lookout for a great pumpkin cheesecake recipe."

MY REVIEW
Reviewed Nov. 30, 2010

"This is quite possibly the BEST dessert I've ever made or eaten! We thought we were in heaven when we ate this yummy, fluffy cheesecake. However, this cooked for 55 minutes longer than the recipe called for, for a total cooking time of 145 minutes. Next time I will add the topping after it has cooked for 1-1/2 hours. Please give this one a chance! It is SO GOOD! Look for the center to jiggle slightly to judge if it's done. -Lori in WI."

MY REVIEW
Reviewed Nov. 26, 2010

"Am making now, so can not rate on taste. Although looks fantastic. Many reviews talk about it not setting, think it may be the cooking temp. Most cheesecakes are cooked at 350 degrees, not 325 like this recipe says. Hope that helps!"

MY REVIEW
Reviewed Nov. 25, 2010

"I Wanted Something Different This Thanksgiving For Dessert And Thought This Was The One. I Always Do A Dessert Thats Not Original Like Pumpkin Or Pecan. I Followed Recipe Exactly. I Checked After An Hour Still Not Done. Put It Back In Checking Every So Often For Another Hour Pulled It Out Let It Cool. Took It Off Springform Pan To Move It To Cake Plate It Fell Apart And Was Mushy Almost Runny. Decided To Save It Because Of The Waste Of Ingredients...Put It In A Square Bake Pan And Baked It Another Thirty Minutes Still Not Done. Kept It In Another Thirty Minutes Still Not Done. Kept It In Some More....It Burnt To A Crisp But In The Very Middle Still Not Done. I Have Baked Other Cheesecakes And Never Had This Problem. I Don't Know What Happened. I Should Have Stuck With My Original White Chocolate Pumpkin Cheesecake. For This Thanksgiving I Had To Resort To Plain Ole Pumpking And Pecan Pie."

MY REVIEW
Reviewed Nov. 24, 2010

"It is baking now in the oven so I cannot rate, but the reviews sound wonderful. I put the spring form pan in my large roasting pan and thought that might be helpful. It is the only pan that is big enough."

MY REVIEW
Reviewed Nov. 23, 2010

"This made an exceptional cheesecake. My family was over the moon! I'm making it again for Thanksgiving."

MY REVIEW
Reviewed Nov. 23, 2010

"I tried this out on my coworkers and they went crazy over it! This was the first cheesecake I ever made, and it was much easier than I thought it would be. Loved this recipe!"

MY REVIEW
Reviewed Nov. 15, 2010

"Wonderful cheesecake, so light and fluffy. I made it in a 9 x 13 baking dish and for the crust, I arranged shortbread cookies. So much easier for a crust and it worked and tasted great."

MY REVIEW
Reviewed Nov. 14, 2010

"Haven't tryed it yet but sound yum-yummy"

MY REVIEW
Reviewed Oct. 20, 2010

"I made this for a Halloween dinner, and everyone raved. My husband is not a big pumpkin fan and he loved it. I will be making again for Thanksgiving. Excellent."

MY REVIEW
Reviewed Oct. 13, 2010

"Everyone loved it and wanted more."

MY REVIEW
Reviewed Apr. 10, 2010

"Absolutely the best"

MY REVIEW
Reviewed Feb. 14, 2010

"I have to admit I was afraid to make cheesecake, until this one. This is the easiest most delicious cheesecake ever. It is truely to die for. I made this for Thanksgiving and my friends and family told me that if the cheesecake isn't there, don't bother with the turkey."

MY REVIEW
Reviewed Dec. 26, 2009

"Cake did not set up. Center was still liquid after 1-1/2 baking. Baked an extra 30 minutes, checking every ten minutes. Still liquid center. Removed from ove. Sat on wire rack. Cake fell apart. Never set up. Made this recipe twice. Same thing happened both times. 9" springform pan was dark aluminum"

MY REVIEW
Reviewed Dec. 9, 2009

"This has quickly become a family favorite. Very moist and complex flavors."

MY REVIEW
Reviewed Nov. 30, 2009

"I made this for Thanksgiving lunch for my husband's extended family, and it was a hit! Everyone commented on the light taste. I enjoyed some whipped cream with the leftover piece at home the next day. I had to cook it about 20 minutes longer to get the center to set. It was well worth the work!"

MY REVIEW
Reviewed Nov. 24, 2009

"really good...making again for Thanksgiving instead of Pumpkin pie.."

MY REVIEW
Reviewed Nov. 15, 2009

"I made this for a dinner at church and the platter was pretty much licked clean. It was excellent and I will be making it for Thanksgiving dessert!!"

MY REVIEW
Reviewed Nov. 15, 2009

"If you like pumpkin pie this is the cheesecake for you. It is creamy and flavorful. I am not sure what benefits you get from the water bath. I will try it next time without the water bath to see. This is very good. My family thought it was tasty"

MY REVIEW
Reviewed Nov. 11, 2009

"I agree with the other reviewers, a longer baking time than what the recipe indicates was needed. Overall, wonderful. I took this to a party and everyone that tried it loved it."

MY REVIEW
Reviewed Oct. 22, 2009

"Excellent, I got so many great compliments! I would also recommend cooking a longer then suggested. Otherwise I did everything just as described (water bath & all)"

MY REVIEW
Reviewed Oct. 19, 2009

"Very good cheesecake. I, too, had to bake it longer than the directions suggested. Also, I did not have a pan large enough for the "water bath" method, so I put a pan of water on the rack underneath the cheesecake and it did not crack. When adding the topping, I strongly suggest that folks put a pizza pan or cookie sheet underneath the cheesecake. Mine bubbled over and had I not done that, it would have made one huge mess."

MY REVIEW
Reviewed Oct. 14, 2009

"This is an awesome cheesecake! I would give it a higher rating than 5 stars if possible!

I did have to bake it 30 minutes more than indicted. I am going to try it again today and see if that is the case again or if I just did something wrong.
I made a topping from cream cheese, brown sugar and real whipping cream and piped it on the cooled cheesecake to make this beautiful."

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