Pumpkin Walnut Cheesecake
Total TimePrep: 40 min. Bake: 1-3/4 hours + chilling
- 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 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 Facts1 slice: 667 calories, 43g fat (22g saturated fat), 187mg cholesterol, 379mg sodium, 65g carbohydrate (53g sugars, 3g fiber), 11g protein.
Nov 10, 2018
In my 64 years I've made many cheesecakes. This was the worst failure I've ever experienced!. I used a 10" spring form pan being suspicious that 9" might be too small. It still was close to baking over the pan, leaving little room for the topping, (I really suggest only making half of the topping and cutting down on the butter.) I baked it longer than suggested but there was so much butter from the topping it was really difficult tell when done. After testing with a knife that came out clean, I determined it was done. Well, it wasn't! I followed the directions precisely but when I released the springform pan, the cheesecake completely fell apart. I'm disappointed that I spent the time and cost of ingredients to make this cheesecake. It tastes wonderful but I now have a pumpkin pudding!
Nov 26, 2017
I make this all the time, it always turns out perfect, I never cook it in the water. I bake it at 325 in my oven for about 1 hour or until set. It is always a hit. I make for a friend every year for his birthday. I also use 2tsps of pumpkin pie spice instead of the spices listed. Hope this helps.
Nov 20, 2017
This is my second time making this recipe. Tastes great, but agree with the other comments. Takes much longer to cook then recipe calls for. Total cook time more like 3 hours. Give yourself 5 hours total between prep, cooking and another 1 hour 10 minutes to cool before you can refrigerate.
Nov 5, 2017
I read all of the reviews and thought I would give it a try anyway. I ended up cooking it for almost 3 hours and it didn't get passed the consistency of pudding. The flavor was good but it was my friends birthday and this was what she asked for and I couldn't give it to her because it was more pumpkin pudding than cheesecake.
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...
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.
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. ??
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.
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...
Oct 21, 2015
Been making this for years when TofH first showed it. 10" pan a must. Cooking time almost double. Friend favorite!!!!