Pumpkin-Walnut Cheesecake

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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!

Submitted by Traveling_Is_Love
Published on August 3, 2004
Recipe Placeholder Image
Prep Time:
25 mins
Cook Time:
1 hr 45 mins
Additional Time:
3 hrs
Total Time:
5 hrs 10 mins
Servings:
10
Yield:
1 9-inch cheesecake
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Ingredients

Original recipe (1X) yields 10 servings

Cheesecake:

  • 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

Walnut Topping:

  • 1 cup firmly packed brown sugar

  • 1 cup coarsely chopped walnuts

  • 6 tablespoons unsalted butter, softened

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan.

  2. 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.

  3. 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.

  4. Bake in the preheated oven for 1 hour and 35 minutes.

  5. While the cheesecake is baking, mix brown sugar, walnuts, and butter for topping together in a small bowl until crumbly.

  6. Remove cheesecake from the oven and sprinkle with walnut topping. Return to the oven and bake for an additional 10 minutes.

  7. Remove from the oven and let cool completely. Refrigerate before serving for several hours, or overnight.

Nutrition Facts (per serving)

800 Calories
51g Fat
78g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 800
% Daily Value *
Total Fat 51g 66%
Saturated Fat 27g 136%
Cholesterol 215mg 72%
Sodium 391mg 17%
Total Carbohydrate 78g 28%
Dietary Fiber 3g 9%
Total Sugars 62g
Protein 13g 25%
Vitamin C 3mg 3%
Calcium 135mg 10%
Iron 3mg 14%
Potassium 366mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.