Walnut Pumpkin Cheesecake Recipe

Name: Walnut Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 c. graham crackers; 1/4 c. sugar; 6 Tbsp. butter; 3 (8 oz.) soft cream cheese; 3/4 c. sugar; 16 oz. pumpkin; 1/4 c. heavy cream; 3/4 c. brown sugar; 5 eggs; 1 3/4 tsp. pumpkin pie spice

Servings: persons

1
Blend crushed graham crackers with 1/4 cup sugar and butter. Press firmly over bottom and up sides of lightly buttered 9-inch spring-form pan and then chill.
2
Beat cream cheese in large bowl until smooth; add sugars, gradually beating until well mixed.
3
Beat in eggs, one at a time, until mixture is light and fluffy.
4
Beat in pumpkin pie spice and pumpkin with heavy cream at low speed.
5
Pour into prepared pan.
6
Bake at 325u00b0 for 1 hour and 35 minutes.
7
Remove from oven and sprinkle with walnut topping.
8
Bake 10 minutes extra. Cool and refrigerate.
9
Garnish with whipped cream and pecans.

No nutrition data on file — estimate from the ingredient list.

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 1/2 c. graham crackers, 1/4 c. sugar, 6 Tbsp. butter, 3 (8 oz.) soft cream cheese, and more.

Yes, Walnut Pumpkin 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.

Walnut Pumpkin Cheesecake

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