Walnut Pumpkin Cheesecake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 1 |
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The topping is like a crunchy caramel which is a nice contrast to the creamy cheesecake. Ingredients:
crust |
1 6-oz pkg zwieback crackers, crushed (1 1/2 cups) |
1/4 cup sugar |
6 tbsp butter, melted |
cheesecake |
3 8-oz. pkgs cream cheese, softened |
3/4 cup sugar |
1/4 cup firmly packed light brown sugar |
5 eggs |
1 16-oz can mashed pumpkin (plain pumpkin, not pumpkin pie mix) |
1 1/4 tsp. pumpkin pie spice |
1/4 cup heavy whipping cream |
walnut topping |
6 tbsp butter, softened |
1 cup firmly packed brown sugar |
1 cup coarsely chopped walnuts |
Directions:
1. Crust:
2. Blend crumbs with sugar and butter in bowl.
3. Press over bottom and up sides of a lightly buttered springform pan.
4. Chill.
5. Cheesecake:
6. Beat cream cheese until smooth.
7. Gradually add sugars, beating to mix well.
8. Beat in eggs one at a time till light and fluffy.
9. Beat in pie spice, cream and pumpkin at low speed.
10. Pour into prepared crust.
11. Bake in oven at 325 degrees F. for 1 1/2 hours.
12. Mix butter, brown sugar and walnuts; sprinkle over cheesecake and bake 10 more minutes.
13. Chill and serve.
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