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Creamy pumpkin walnut cheesecake with a nutty streusel topping is what makes this pumpkin walnut cheesecake one of a kind!
Fall is here! And for many people that means they have pumpkin pie on the brain! I have shared with you before my lack of love for pumpkin pie, but that doesn’t mean I don’t love a good pumpkin cheesecake! And this pumpkin walnut cheesecake is one of the best!
The pumpkin cheesecake alone is delicious, but the walnut streusel topping really makes this cheesecake one of a kind. If you are like me and aren’t a pie fan, this pumpkin walnut cheesecake may be the perfect solution for your Thanksgiving menu. And even if you are a pie fan, it is always fun to change things up once in a while. Serve cheesecake instead of pie. Or even serve both!
I enjoy the flavor of pumpkin but I prefer the creamy texture of the cheesecake over a traditional pumpkin pie. I love the little extra sweetness the walnut streusel topping gives the cheesecake along with the added crunch.
How to Make Pumpkin Walnut Cheesecake
- Use a 9 inch Springform pan, you need a pan with a removable bottom.
- Be sure your cream cheese is room temperature to get a nice smooth cheesecake.
- Use canned pumpkin, not pumpkin pie filling. They are two different things and usually found next to each other in the baking aisle. Pumpkin Pie filling is preseasoned and sweetened and is intended to use for an easy pumpkin pie.
- Chill before serving. A cheesecake needs to set up. Let it cool to room temperature and then refrigerate for at least four hours uncovered.
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 Pumpkin Cheesecake Recipe
Pumpkin Walnut Cheesecake
Ingredients
Graham Cracker Crust
- 1 C graham cracker crumbs
- 2 Tbsp granulated sugar
- 4 Tbsp butter melted
Pumpkin Cheesecake Filling
- 2 8 oz. pkgs. cream cheese room temperature
- 1/2 C granulated sugar
- 1/2 C brown sugar packed
- 4 eggs
- 1/3 C whipping cream
- 1 C plus 3 Tbsp canned pumpkin
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Walnut Streusel Topping
- 1/3 C brown sugar firmly packed
- 1/2 C walnuts chopped
- 1 Tbsp butter softened
Instructions
- Put oven rack in center of oven and a second rack on the lowest setting
- Preheat oven to 325 degrees
- Grease bottom of 9 inch springform pan
Graham Cracker Crust
- In a bowl combined graham cracker crumbs, sugar and butter until blended
- Press into bottom of springform and refrigerate
Pumpkin Cheesecake Filling
- In a mixer beat cream cheese, sugar and brown sugar together until smooth.
- Add eggs one a time, mix throughly between eggs
- Then add whipping cream and beat for 3 minutes
- Finally, add pumpkin, cinnamon and pumpkin pie spice.
- Beat for 1 minute
- Pour into springform pan
- Place a jelly roll pan on bottom rack of oven. Fill with 1/2 inch of water.
- Bake cheesecake on center rack for 1 1/2 hours or until knife inserted comes out clean.
Walnut Streusel Topping
- While it is baking combine topping ingredients.
- When cheesecake is done, turn oven off.
- Sprinkle with topping and return to oven for an additional 1/2 hour.
- Refrigerate until well chilled.
Nutrition Facts:
Jen @ West Street Story says
Looks delicious! Am going to pin this one for later!
Leigh Anne says
Jen, Hope you’ll give it a try and enjoy it as much as we do.
capturing joy with kristen duke says
This looks amazing!!! Pinning!
Leigh Anne says
Thanks friend! It is yummy!