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

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4.5 55 61
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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


  • 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

Nutritional Facts

1 slice: 667 calories, 43g fat (22g saturated fat), 187mg cholesterol, 379mg sodium, 65g carbohydrate (53g sugars, 3g fiber), 11g protein.


  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

Reviews for Pumpkin Walnut Cheesecake

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geri58 User ID: 6281257 256901
Reviewed Nov. 17, 2016

"Made this for our companies Thanksgiving luncheon...ended up buying our desserts. I followed the directions exactly on this, what a waste for me...did not set up, too much topping for the cheesecake, browned fast (maybe reason the cheesecake did not set up). Made many cheesecakes in my day, this is one that I will never make again..."

grandma ikki User ID: 3267712 239400
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."

Msamynoel User ID: 8446958 238514
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. ??"

Jovigirl1921 User ID: 8638587 238174
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."

Lbaldt User ID: 2467387 235854
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..."

cjpaamul User ID: 5038091 235363
Reviewed Oct. 21, 2015

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

Lin1234 User ID: 7117377 214141
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."

WILLIEKAY User ID: 7910637 116298
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"

Parula100 User ID: 7952792 167216
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!"

WonderWomanQB User ID: 77754 187372
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."

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