Pumpkin Walnut Cream Cheesecake

This pumpkin walnut cream cheesecake is what happens when classic pumpkin pie and a New York cheesecake share a 9-inch pan. The crust skips graham crackers entirely and goes straight to chopped walnuts and sugar pressed into the bottom. Two pounds of cream cheese get beaten with brown sugar, eggs, canned pumpkin, cornstarch, heavy cream, cinnamon, and pumpkin pie spice for a filling that’s dense, silky, and properly autumnal.

The baking method is the trick worth paying attention to. A pan of water on the bottom rack adds humidity, then a hot 15-minute blast at 450°F (230°C) sets the top before a long, slow finish at 250°F (120°C) cooks the center without cracking. A buttery brown sugar walnut topping goes on at the end for a praline-like crown.

Pro Tips

• Bring the cream cheese fully to room temperature before beating. Cold cream cheese leaves stubborn lumps you can’t smooth out later.
• Add eggs one at a time, scraping the bowl between each. This keeps the batter from breaking and avoids overmixing, which causes cracks.
• Run a knife around the edge while the cake is still warm. Cheesecake contracts as it cools, and a stuck edge will pull and crack the surface.
• Chill overnight if you can. The texture firms up dramatically and the flavors deepen.

Variations

• Swap the walnut crust for a gingersnap crust if you want a deeper spice note.
• Use pecans instead of walnuts in both the crust and the praline topping for a more Southern feel.
• Add a splash of bourbon or dark rum to the filling for a grown-up holiday version.