Pumpkin Walnut Cheesecake
Yield
1 cakePrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
crackers
crushed |
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
brown sugar
|
*
|
| 6 | tablespoons |
butter
melted |
|
| 24 | ounces |
cream cheese
softened |
|
| 5 | large |
eggs
|
|
| 16 | ounces |
pumpkin
|
|
| 1 ¾ | teaspoons |
pumpkin pie spice
|
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
crackers
crushed |
|
| 237 | ml |
sugar
|
|
| 177 | ml |
brown sugar
|
*
|
| 9E+1 | ml |
butter
melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 5 | large |
eggs
|
|
| 462.4 | ml/g |
pumpkin
|
|
| 8.8 | ml |
pumpkin pie spice
|
|
| 59 | ml |
heavy whipping cream
|
|
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.
