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Pumpkin Walnut Cheesecake

Total Time

Prep: 40 min. Bake: 1-3/4 hours + chilling

Makes

12 servings

One of my friends gave me this recipe, and it quickly became a family favorite. I especially love making this dessert for Thanksgiving. But be forewarned—you can’t eat just one slice! —Susan Garoutte, Georgetown, Texas
Pumpkin Walnut Cheesecake Recipe photo by Taste of Home

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

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 45 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.

Nutrition Facts

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

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