Pumpkin Walnut Cream Cheesecake
Yield
servingsPrep
40 minCook
60 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | cup |
walnuts
chopped |
|
| ½ | cup |
sugar
|
|
| filling | |||
| 5 | large |
eggs
jumbo, out of shell |
|
| 1 | cup |
brown sugar
|
*
|
| ¼ | cup |
cornstarch
|
|
| 1 | can |
pumpkin
|
*
|
| 2 | cups |
bread crumbs
dried |
|
| 1 | x |
butter
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | pounds |
cream cheese
unwrapped |
|
| ⅓ | cup |
sugar
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 ¾ | teaspoons |
pumpkin pie spice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 237 | ml |
walnuts
chopped |
|
| 118 | ml |
sugar
|
|
| filling | |||
| 5 | large |
eggs
jumbo, out of shell |
|
| 237 | ml |
brown sugar
|
*
|
| 59 | ml |
cornstarch
|
|
| 1 | can |
pumpkin
|
*
|
| 473 | ml |
bread crumbs
dried |
|
| 1 | x |
butter
|
*
|
| 5 | ml |
cinnamon
|
|
| 907.2 | g |
cream cheese
unwrapped |
|
| 79 | ml |
sugar
|
|
| 118 | ml |
heavy whipping cream
|
|
| 8.8 | ml |
pumpkin pie spice
|
|
Directions
Crust: Mix and pat into bottom and fill.
Warm filling in microwave on high for 25 secs.
Beat cheese until light and fluffy.
Add sugar and beat again.
Add eggs one at a time; beating after each. Add remaining ingredients.
Mix well. Pour into crust and bake at 450 for 15 minutes with a pan of water on the bottom rack of oven.
Reduce temp to 250 and bake 1½ hours longer.
Combine 6 tablespoon butter with 1 cup firmly packed brown sugar and one cup chopped walnuts.
Return to oven for 10 minutes.
Remove. Run knife around edge and cool thoroughly.
Chill.
