Vermont Pumpkin Walnut Cheesecake Recipes

VERMONT PUMPKIN WALNUT CHEESECAKE

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.

PUMPKIN WALNUT CHEESECAKE

Steps:

• 1. Crust: Melt 1 stick butter in microwave. Crush cereal and 1/2 cup walnuts in small food grinder/processor. Place ingredients in bowl and add 1/2 cup sugar. Mix well. Pat into bottom and sides of springform pan.
• 2. Cake: Beat cream cheese with mixer until light. Add 1/3 cup sugar and beat again. add 1 cup brown sugar, add eggs one at a time and beat after each addition. Add canned pumpkin, pumpkin spice, heavy cream and corn starch. Mix well.
• 3. Pour into springform pan and bake at 325 degrees for 1 hour 35 minutes or until firm around edges and still soft in the middle. Cake will continue to cook.
• 4. Topping: Combine 1 stick butter and 1 cup brown sugar. Add 1 cup walnuts. Mixture will be crumbly. Sprinkle over cake and refrigerate overnight.

PUMPKIN CHEESECAKE WITH WALNUT AND ROLLED OAT CRUST

Steps:

• CRUST: In a mixing bowl, cream together shortening, water, cinnamon, nutmeg and brown sugar, Slowly add flour, oats and walnuts. Press mixture into the bottom and 1-inch up the sides of a greased 9-inch springform pan,. Bake in a preheated 325F oven for 10 minutes. Cool on a wire rack. Increase oven temperature to 450°F.
• FILLING: In a large mixing bowl, beat together cream cheese and sugar until fully combined. Add flour, nutmeg and cinnamon and combined. Add eggs one at a time, mixing just to incorporated each egg. Do not overmix.
• Fold in pumpkin. Pour mixture into prepared crust. Bake 10 minutes. Lower heat to 225F and bake for 1 hour and 40 minutes.
• Turn oven off, slightly opening door to allow for cheesecake to cool to room temperature. Refrigerate overnight or at least 4 hours. (Cheesecake may crack).