Pumpkin Walnut Cheesecake
Pumpkin walnut cheesecake layers a buttery crumb crust with a spiced pumpkin cream cheese filling and a brown sugar walnut streusel topping. Thanksgiving’s two best desserts in one tall, fork-tender slice.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
2 hrsPumpkin walnut cheesecake settles the annual Thanksgiving debate by giving you both pies in one dessert. The bottom is a buttery crumb crust pressed up the sides of a springform, the middle is a spiced pumpkin and cream cheese custard rich enough to silence any pumpkin pie skeptic, and the top gets a brown sugar and walnut streusel that bakes on at the very end for crunch.
The two-stage bake matters. The cheesecake sets undisturbed for the long bake, then the streusel goes on for just 10 more minutes. Add the topping too early and the nuts scorch while the filling is still loose. The slow cool and overnight chill are what tighten the texture from custardy to sliceable.
Pro Tips
- Bring cream cheese, eggs, and heavy cream to room temperature before mixing. Cold ingredients make a lumpy batter that no amount of beating will smooth out.
- Beat in the eggs one at a time on low speed. Whipping in air is the main cause of cracked cheesecakes.
- Use pure pumpkin puree, not pumpkin pie filling. The pre-sweetened version throws off the sugar balance and turns the cake too sweet.
- Run a thin knife around the edge of the springform as soon as the cake leaves the oven. The cake shrinks as it cools, and the loosened edge prevents tearing.
Variations
- Swap walnuts for toasted pecans in the streusel for a softer, sweeter nut flavor.
- Add a tablespoon of bourbon to the filling for a warming, autumnal lift.
- Swirl ¼ cup of dulce de leche into the top of the filling before baking for a caramel ribbon through every slice.
Ingredients
Directions
Blend zwieback crumbs, ¼ cup sugar, and the 6 tablespoons melted butter.
Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan.
Chill. Beat the cream cheese until smooth.
Add the ¾ cup sugar and the ¾ cup brown sugar, beating until well mixed.
Beat in the eggs one at a time, until mixture is light and fluffy.
Beat in the pumpkin pie spice and the heavy cream at low speed.
Mix in the pumpkin.
Pour into prepared pan.
Bake in a slow oven at 350℉ (180℃). for one hour and 35 minutes.
While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts.
After the one hour and 35 minutes, remove the pie from the oven.
Spread the topping over it, and return it to the oven for 10 minutes.
Remove from oven and cool on a wire rack.
Refrigerate for several hours, or overnight.
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