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Pumpkin Walnut Cheesecake

 Pumpkin Walnut Cheesecake
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
12 ServingsPrep: 40 min. Bake: 1-1/2 hours + chilling

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

Directions

  • 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;

2 of 2

Pumpkin Walnut Cheesecake (continued)

Directions (continued)

  • 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.
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.