Pumpkin Walnut Cheesecake
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 California Walnuts
Reviews
I always chuckle at people who change the recipe and then brag about how much better their version is. Well I didn’t change anything, but I wish I would have listened to some of the other reviews. This tastes fine but it definitely doesn’t fit in a 9” pan, nor does it cook in the recommended time. Any part of this cheesecake that is above the rim of the springform pan falls off. If I would ever try this recipe again (I wouldn’t), I would for sure use a bigger springform pam. I cooked it for an hour longer than the recipe called, but I still don’t think it’s cooked properly.
I have been making this since it was first published, I found it In a taste of home recipe book at walmart in 2009, I've always followed the Instructions exactly and never had a problem, the only change i made was to the topping. I do 1 cup of flour and 1 cup of dark brown sugar 1/4 of butter cubed... i incorporate the butter in the mixture with my fingers until it creates a nice crumble then I add the walnuts last. Sprinkle it for the remaining 45 min and voila!!
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!
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.
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.
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.
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...
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.
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. ??
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.