Vermont Pumpkin Walnut Cheesecake

Course : Cheesecakes
Serves: 16
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Ingredients:

6 ounces Zwieback crackers crushed
1/2 cup Granulated sugar
6 Tablespoon Butter, melted
24 ounces cream cheese, softened
3/4 cup Granulated sugar
3/4 cup Firmly packed light brown sugar
5 large eggs
16 ounces pumpkin
1 3/4 Teaspoon Pumpkin pie spice
1/4 cup Heavy cream
1/4 cup Walnut Topping
 

Preparation / Directions:

1. Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size bowl. Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan. Chill 2. Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating until well mixed. Beat in eggs one at a time, until mixture is light and fluffy. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into prepared pan. 3. Bake in a slow oven(325 degrees F.) for 1 hour and 35 minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an additional 10 minutes. Cool cake on wire rack; refrigerate for several hours, or overnight. Garnish with whipped cream and pecans, if you wish. WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly packed light brown sugar in a small bowl: mix well until crumbly. Blend in 1 cup coarsely chopped walnuts.


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