Vermont Pumpkin Walnut Cheesecake
Yield
16 servingsPrep
25 minCook
1 hrsReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
Zwieback
crackers, crushed (1 1/2 cups) |
* |
| ½ | cup |
sugar
granulated |
|
| 6 | tablespoons |
butter
melted |
|
| 24 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
granulated |
|
| ¾ | cup |
brown sugar, light
firmly packed |
*
|
| 5 | large |
eggs
|
|
| 16 | ounces |
pumpkin
|
|
| 1 ¾ | teaspoons |
pumpkin pie spice
|
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
Zwieback
crackers, crushed (1 1/2 cups) |
* |
| 118 | ml |
sugar
granulated |
|
| 9E+1 | ml |
butter
melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
granulated |
|
| 177 | ml |
brown sugar, light
firmly packed |
*
|
| 5 | large |
eggs
|
|
| 462.4 | ml/g |
pumpkin
|
|
| 8.8 | ml |
pumpkin pie spice
|
|
| 59 | ml |
heavy whipping cream
|
|
Directions
- 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.
- 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.
