Pumpkin Walnut Cheesecake
A twist on the traditional pumpkin pie.
Serves: 12 servings
  • Crust:
  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons butter, melted
  • Filling:
  • 3 packages (8 oz. each) cream cheese, softened
  • ¾ cup sugar
  • ¾ cup packed dark brown sugar
  • 1 can (15 oz.) solid-pack pumpkin
  • ¼ cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 5 eggs, lightly beaten
  • Topping:
  • 6 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup chopped walnuts
  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty aluminum foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto the bottom and 1 inch up the sides of prepared pan.
  2. 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 inch of hot water to larger pan.
  3. Bake at 325F for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2009/11/pumpkin-cheesecake/