- 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 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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"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!"
"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."
"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."
"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."
"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!!"