Pumpkin Walnut Cheesecake Recipe
Pumpkin Walnut Cheesecake Recipe photo by Taste of Home

Pumpkin Walnut Cheesecake Recipe

Publisher Photo
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
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 1-1/2 hours + chilling
MAKES: 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 eggs, lightly beaten
  • TOPPING:
  • 6 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup chopped walnuts

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.

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.
Originally published as Pumpkin Walnut Cheesecake in Taste of Home October/November 2009, p86

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

AVERAGE RATING
   (52)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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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!

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