How to Make Pumpkin Walnut Cheesecake

This pumpkin walnut cheesecake makes a wonderful dessert in the autumn months. It is a staple in my family's Thanksgiving feast!

Difficulty: Moderate

Instructions

Things You'll Need:

• CRUST:
• 1 1/2 cups crushed Ginger Snaps
• 1/4 cup granulated sugar
• 6 tablespoons melted butter
• FILLING:
• 24 oz softened cream cheese
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 16 oz canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 5 eggs
• 1/4 cup whipped cream
• TOPPING
• 3 1/2 tablespoons butter
• 1 cup packed brown sugar
• 1 cup chopped walnuts

1. Preheat the oven to 350 degrees.

2. Mix the crushed ginger snaps, the sugar and the melted butter. Push the mixture into the bottom and about 2 inches up the sides of a 10 inch pie pan. Set aside.

3. In a large mixing bowl, beat the cream cheese until it is creamy. Add the granulated sugar and the brown sugar slowly and beat until it becomes fluffy. Beat in the pumpkin, cinnamon, nutmeg and cloves. Once mixed, add in the eggs and beat a little more until everything is combined. Stir in the whipping cream.

4. Carefully pour the pumpkin mixture on top of the crust. Bake in the oven for about an hour.

5. While the cake is baking, prepare the topping by mixing the butter, brown sugar and chopped walnuts.

6. Once the hour is up, take the cake out of the oven and sprinkle the walnut mixture on top of it. Bake for an additional 25 minutes. Let cool on a wire rack after it is cooked, then refrigerate for about 3 hours before serving.

[passionista]

on 8/2/2009 This sounds so good! One definite disadvantage of reading recipes is how hungry I get for things I shouldn't be eating.