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 package Zwieback crackers, crushed (1 1/2 cups); 1/2 cup sugar granulated; 6 tablespoons butter melted; 24 ounces cream cheese softened; 3/4 cup sugar granulated; 3/4 cup brown sugar, light firmly packed; 5 large eggs; 16 ounces pumpkin; 1 3/4 teaspoons pumpkin pie spice; 1/4 cup heavy whipping cream

Servings: persons

1 package Zwieback crackers, crushed (1 1/2 cups)
1/2 cup sugar granulated
6 tablespoons butter melted
24 ounces cream cheese softened
3/4 cup sugar granulated
3/4 cup brown sugar, light firmly packed
5 large eggs
16 ounces pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy whipping cream

1
Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size bowl.
2
Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan.
3
Chill 2.
4
Beat cream cheese in a large bowl with electric mixer at medium speed until smooth.
5
Add sugars gradually, beating until well mixed.
6
Beat in eggs one at a time, until mixture is light and fluffy.
7
Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
8
Pour into prepared pan.
9
Bake in a slow oven(325F (160C).)
10
for 1 hour and 35 minutes.
11
Remove cake from oven; sprinkle with Walnut Topping; bake an additional 10 minutes.
12
Cool cake on wire rack; refrigerate for several hours, or overnight.
13
Garnish with whipped cream and pecans, if you wish.
14
WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly packed light brown sugar in a small bowl: mix well until crumbly.
15
Blend in 1 cup coarsely chopped walnuts.

1361

kcal

Calories

Fat

112

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 10 ingredients. The key ingredients include: 1 package Zwieback crackers, crushed (1 1/2 cups), 1/2 cup sugar granulated, 6 tablespoons butter melted, 24 ounces 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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