Pumpkin Walnut Cheesecake
From chefmeow 14 years agoIngredients
- 6 ounces zwieback crackers crushed shopping list
- 1/2 cup granulated sugar shopping list
- 6 tablespoons butter melted shopping list
- 24 ounces cream cheese softened shopping list
- 3/4 cup granulated sugar shopping list
- 3/4 cup firmly packed light brown sugar shopping list
- 5 eggs shopping list
- 16 ounce can pumpkin shopping list
- 1-3/4 teaspoons pumpkin pie spice shopping list
- 1/4 cup heavy cream shopping list
- Topping: shopping list
- 6 tablespoons butter softened shopping list
- 1 cup brown sugar shopping list
- 1 cup walnuts coarsely chopped shopping list
How to make it
- Blend zwieback crumbs, 1/2 cup sugar and butter in a medium bowl.
- Press firmly over bottom and up side of a lightly buttered spring form pan then chill.
- Beat cream cheese in a large bowl with electric 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 then pour into prepared pan.
- Bake at 325 for 1 hour and 35 minutes then remove from oven and sprinkle with topping.
- Bake an additional 10 minutes then cook on wire rack and refrigerate for several hours.
- Garnish with whipped creams and additional nuts if desired.
- To make topping combine softened butter with firmly packed light brown sugar.
- Mix well until crumbly then blend in coarsely chopped walnuts.
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