Pumpkin Walnut Cheesecake

Name: Pumpkin Walnut Cheesecake
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 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 large eggs, lightly beaten; TOPPING:; 6 tablespoons butter, softened; 1 cup packed dark brown sugar; 1 cup chopped walnuts

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

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

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 Facts

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

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

Reviews

My Review

Click stars to rate

Average Rating:

Terri

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.
Sparty

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.
Laura

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.
geri58

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

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

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

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

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

Oct 21, 2015

Been making this for years when TofH first showed it. 10" pan a must. Cooking time almost double. Friend favorite!!!!
Lin1234

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.