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Vermont Pumpkin Walnut Cheesecake

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Submitted by bob40

YIELD

16 servings

PREP

25 min

COOK

1 hrs

READY

5 hrs

Ingredients

1 1
PACKAGE PACKAGE ZWIEBACK
crackers, crushed (1 1/2 cups) *
½ 118
CUP ML SUGAR
granulated
6 9E+1
TABLESPOONS ML BUTTER
melted
24 693.6
OUNCES ML/G CREAM CHEESE
softened
¾ 177
CUP ML SUGAR
granulated
¾ 177
CUP ML BROWN SUGAR, LIGHT
firmly packed *
5 5
LARGE LARGE EGGS
16 462.4
OUNCES ML/G PUMPKIN
1 ¾ 8.8
TEASPOONS ML PUMPKIN PIE SPICE
¼ 59

Directions

  1. Blend zwieback crumbs, the ¼ cup sugar and the butter in a medium-size bowl. Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan. Chill 2. Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating until well mixed. Beat in eggs one at a time, until mixture is light and fluffy. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into prepared pan.
  2. Bake in a slow oven(325℉ (160℃).) for 1 hour and 35 minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an additional 10 minutes. Cool cake on wire rack; refrigerate for several hours, or overnight. Garnish with whipped cream and pecans, if you wish. WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly packed light brown sugar in a small bowl: mix well until crumbly. Blend in 1 cup coarsely chopped walnuts.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 295 68% from fat
 % Daily Value *
Total Fat 22g 35%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 184mg 8%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 110% Vitamin C 2%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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