Vermont Pumpkin Walnut Cheesecake Recipe

Name: Vermont Pumpkin Walnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) package Zwieback toast, crushed (1 1/2 cups); 1/4 cup granulated sugar; 6 tablespoons butter, melted; 3 (8 ounce) packages cream cheese, softened; 3/4 cup granulated sugar; 3/4 cup firmly packed brown sugar; 5 eggs; 1 (16 ounce) can pumpkin; 1 3/4 teaspoons pumpkin pie spice; 1/4 cup heavy cream; Walnut topping; 6 tablespoons butter, softened; 1 cup firmly packed brown sugar; 1 cup coarsely ground walnuts

Servings: persons

1 (6 ounce) package Zwieback toast, crushed (1 1/2 cups)
1/4 cup granulated sugar
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
5 eggs
1 (16 ounce) can pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream
Walnut topping
6 tablespoons butter, softened
1 cup firmly packed brown sugar
1 cup coarsely ground walnuts

1
Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
2
Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
3
Beat cream cheese in a large bowl with mixer at medium speed until smooth.
4
Add sugars gradually, beating until well mixed.
5
Beat in eggs, one at a time, until mixture is light and fluffy.
6
Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
7
Pour into prepared pan.
8
Bake at 325* for 1 hour and 35 minutes.
9
Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
10
Cool cake on wire rack; refrigerate several hours or overnight.
11
Garnish with whipped cream and additional nuts, if desired.
12
Walnut Topping: Combine butter and brown sugar until crumbly.
13
Blend in walnuts.

1538

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (6 ounce) package Zwieback toast, crushed (1 1/2 cups), 1/4 cup granulated sugar, 6 tablespoons butter, melted, 3 (8 ounce) packages cream cheese, softened, and more.

Yes, Vermont Pumpkin Walnut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vermont Pumpkin Walnut Cheesecake

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