Vermont Pumpkin Walnut Cheesecake Recipe Recipe

Name: Vermont Pumpkin Walnut Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce.) pkg. zwie back crackers, crushed (1 1/2 c.); 1/4 c. sugar; 6 tbsp. butter, melted; 3 (8 ounce. each) pkg. cream cheese, softened; 3/4 c. sugar; 3/4 c. light brown sugar; 5 Large eggs; 1 (16 ounce.) can pumpkin; 1 3/4 teaspoon pumpkin pie spice; 1/4 c. heavy cream

Servings: persons

1 (6 ounce.) pkg. zwie back crackers, crushed (1 1/2 c.)
1/4 c. sugar
6 tbsp. butter, melted
3 (8 ounce. each) pkg. cream cheese, softened
3/4 c. sugar
3/4 c. light brown sugar
5 Large eggs
1 (16 ounce.) can pumpkin
1 3/4 teaspoon pumpkin pie spice
1/4 c. heavy cream

1
Blend first 3 ingredients.
2
Press firmly on bottom and sides of lightly buttered 9 inch spring form pan.
3
Chill.
4
Beat the cream cheese and add in gradually 3/4 c. sugar and 3/4 c. light brown sugar.
5
Beat in one at a time 5 Large eggs.
6
Beat into the mix the pumpkin, pie spice, and heavy cream.
7
Pour into prepared pan.
8
Bake at 325 degrees for 1 hour and 35 min.
9
Sprinkle with walnut topping consisting of 6 Tbsp.
10
softened butter mixed with one c. brown sugar then add in 1 c. minced walnuts.
11
Bake additional 10 min.
12
Cold on wire rack.
13
Chill several hrs or possibly overnight.
14
Garnish with whipped cream and walnuts if you like.

1041

kcal

Calories

Fat

109

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 (6 ounce.) pkg. zwie back crackers, crushed (1 1/2 c.), 1/4 c. sugar, 6 tbsp. butter, melted, 3 (8 ounce. each) pkg. cream cheese, softened, and more.

Yes, Vermont Pumpkin Walnut Cheesecake Recipe 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 Recipe

How did you like this recipe?

Frequently Asked Questions