Pumpkin Walnut Cheesecake Recipes

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PUMPKIN WALNUT CHEESECAKE



Pumpkin Walnut Cheesecake image

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

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

  • 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 : Calories 667 calories, Fat 43g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 379mg sodium, Carbohydrate 65g carbohydrate (53g sugars, Fiber 3g fiber), Protein 11g protein.

PUMPKIN-WALNUT CHEESECAKE



Pumpkin-Walnut Cheesecake image

An absolutely delicious dessert! Pumpkin spices and walnuts really make this cheesecake something to die for. The crust is a little different from ordinary as well!

Provided by Traveling_Is_Love

Categories     Desserts     Cakes     Cheesecake Recipes     Pumpkin Cheesecake Recipes

Time 5h10m

Yield 10

Number Of Ingredients 12

1 (6 ounce) package zwieback toast, crushed into crumbs
1 cup white sugar, divided
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup firmly packed brown sugar
5 large eggs
1 (15 ounce) can pumpkin puree
¼ cup heavy cream
1 ¾ teaspoons pumpkin pie spice
1 cup firmly packed brown sugar
1 cup coarsely chopped walnuts
6 tablespoons unsalted butter, softened

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan.
  • Mix zwieback crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well combined. Press firmly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill.
  • Beat cream cheese in a large bowl with an electric mixer until smooth. Add 3/4 cup white sugar and brown sugar gradually, until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Add pumpkin puree, cream, and pumpkin pie spice and beat on low speed until incorporated. Pour mixture on top of the chilled crust.
  • Bake in the preheated oven for 1 hour and 35 minutes.
  • While the cheesecake is baking, mix brown sugar, walnuts, and butter for topping together in a small bowl until crumbly.
  • Remove cheesecake from the oven and sprinkle with walnut topping. Return to the oven and bake for an additional 10 minutes.
  • Remove from the oven and let cool completely. Refrigerate before serving for several hours, or overnight.

Nutrition Facts : Calories 800.3 calories, Carbohydrate 77.6 g, Cholesterol 215.2 mg, Fat 51.4 g, Fiber 2.5 g, Protein 12.5 g, SaturatedFat 27.1 g, Sodium 390.9 mg, Sugar 61.5 g

VERMONT PUMPKIN WALNUT CHEESECAKE



Vermont Pumpkin Walnut Cheesecake image

Yum! Perfect for holiday baking or anytime! This is a pretty easy recipe considering it looks and tastes like you spent hours on it. This came in my first recipe box when I was teenager.

Provided by Karen..

Categories     Cheesecake

Time 2h5m

Yield 15 serving(s)

Number Of Ingredients 13

1 (6 ounce) package Zwieback toast, crushed (1 1/2 cups)
1/4 cup granulated sugar
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
5 eggs
1 (16 ounce) can pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream
6 tablespoons butter, softened
1 cup firmly packed brown sugar
1 cup coarsely ground walnuts

Steps:

  • Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
  • Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
  • Beat cream cheese in a large bowl with mixer at medium speed until smooth.
  • Add sugars gradually, beating until well mixed.
  • Beat in eggs, one at a time, until mixture is light and fluffy.
  • Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
  • Pour into prepared pan.
  • Bake at 325* for 1 hour and 35 minutes.
  • Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
  • Cool cake on wire rack; refrigerate several hours or overnight.
  • Garnish with whipped cream and additional nuts, if desired.
  • Walnut Topping: Combine butter and brown sugar until crumbly.
  • Blend in walnuts.

Nutrition Facts : Calories 485.9, Fat 33.3, SaturatedFat 17.7, Cholesterol 150.2, Sodium 235.1, Carbohydrate 42.9, Fiber 0.7, Sugar 38.9, Protein 7.2

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