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