PUMPKIN WALNUT CHEESECAKE
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
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.
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Tiffany Melone
[email protected]This cheesecake was delicious! It was the perfect fall dessert. The pumpkin and walnut flavors were perfectly balanced. I will definitely be making this again.
Myrakel Mason
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was still very good. The crust was flaky and the filling was creamy and smooth. I would definitely make this again, but I would use less sugar next time.
Ezenwa Billion
[email protected]I would not recommend this cheesecake. It was a waste of time and money.
Harmony Haggins
[email protected]This cheesecake was not good at all. The crust was soggy and the filling was grainy. The pumpkin flavor was also very artificial.
Sheikh Amy
[email protected]This cheesecake was just okay. The crust was a bit too dry and the filling was not as creamy as I would have liked. The pumpkin flavor was also not very strong.
Bhuma Gurung
[email protected]This cheesecake was very good. The crust was flaky and the filling was creamy. The pumpkin flavor was a bit subtle for my taste, but the walnuts added a nice crunch.
Taiwo Ayomikun
[email protected]This cheesecake was a great success! It was easy to make and turned out beautifully. The pumpkin and walnut flavors were perfectly balanced. I will definitely be making this again.
DWAYNE REID
[email protected]This cheesecake was amazing! It was so creamy and flavorful. The pumpkin and walnut combination was perfect. I will definitely be making this again.
Mgcinimafa Simelane
[email protected]This cheesecake was delicious! The pumpkin flavor was subtle and the walnuts added a nice crunch. The crust was also very good. I would definitely make this again.
Kishor Magar
[email protected]This cheesecake was easy to make and turned out great! I love the combination of pumpkin and walnuts. The crust was perfect and the filling was creamy and smooth. I will definitely be making this again.
Welcome Foxy UwU
[email protected]I made this cheesecake for a potluck and it was a huge success! Everyone loved it. The crust was flaky and buttery, the filling was creamy and smooth, and the pumpkin-walnut flavor was perfect. I will definitely be making this again.
Q-O-U-P highsky
[email protected]This pumpkin walnut cheesecake was a hit at my Thanksgiving dinner! The combination of pumpkin and walnuts was perfect, and the cheesecake was creamy and delicious. I will definitely be making this again next year.