Name: Pumpkin-Walnut Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Zwieback toast, crushed into crumbs - 1 (6 ounce) package; White sugar, divided - 1 cup; Unsalted butter, melted - 6 tablespoons; Cream cheese, softened - 3 (8 ounce) packages; Firmly packed brown sugar - ¾ cup; Eggs - 5 large; Pumpkin Puree - 1 (15 ounce) can; Heavy cream - ¼ cup; Pumpkin pie spice - 1 ¾ teaspoons; Firmly packed brown sugar - 1 cup; Coarsely chopped walnuts - 1 cup; Unsalted butter, softened - 6 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin-Walnut Cheesecake

1. Zwieback toast, crushed into crumbs - 1 (6 ounce) package

2. White sugar, divided - 1 cup

3. Unsalted butter, melted - 6 tablespoons

4. Cream cheese, softened - 3 (8 ounce) packages

5. Firmly packed brown sugar - ¾ cup

6. Eggs - 5 large

7. Pumpkin Puree - 1 (15 ounce) can

8. Heavy cream - ¼ cup

9. Pumpkin pie spice - 1 ¾ teaspoons

10. Firmly packed brown sugar - 1 cup

11. Coarsely chopped walnuts - 1 cup

12. Unsalted butter, softened - 6 tablespoons

How to cook deliciously - Pumpkin-Walnut Cheesecake

1. Stage

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

2. Stage

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. Stage

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. Stage

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

5. Stage

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

6. Stage

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

7. Stage

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