Pumpkin Walnut Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Decadence at its best if you are a pumpkin fan like I am. I got this recipe from a neighbor who makes this throughout the year but makes several during the holidays and gives as gifts. Yummers with a capital Y. Read more . Enjoy Ingredients:
6 ounces zwieback crackers crushed |
1/2 cup granulated sugar |
6 tablespoons butter melted |
24 ounces cream cheese softened |
3/4 cup granulated sugar |
3/4 cup firmly packed light brown sugar |
5 eggs |
16 ounce can pumpkin |
1-3/4 teaspoons pumpkin pie spice |
1/4 cup heavy cream |
topping |
6 tablespoons butter softened |
1 cup brown sugar |
1 cup walnuts coarsely chopped |
Directions:
1. Blend zwieback crumbs, 1/2 cup sugar and butter in a medium bowl.
2. Press firmly over bottom and up side of a lightly buttered spring form pan then chill.
3. Beat cream cheese in a large bowl with electric mixer at medium speed until smooth.
4. Add sugars gradually beating until well mixed.
5. Beat in eggs one at a time until mixture is light and fluffy.
6. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed then pour into prepared pan.
7. Bake at 325 for 1 hour and 35 minutes then remove from oven and sprinkle with topping.
8. Bake an additional 10 minutes then cook on wire rack and refrigerate for several hours.
9. Garnish with whipped creams and additional nuts if desired.
10. To make topping combine softened butter with firmly packed light brown sugar.
11. Mix well until crumbly then blend in coarsely chopped walnuts.
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