Pumpkin Walnut Cheesecake

Creamy pumpkin cheesecake with a walnut 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.

 Pumpkin Cheesecake Recipe

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Pumpkin Walnut Cheesecake

Course Dessert

Cuisine American

Keyword pumpkin, pumpkin cheesecake, pumpkin walnut cheesecake, walnuts

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 50 minutes

Servings 12 servings

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

Calories: 334kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 193mg | Potassium: 154mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3820IU | Vitamin C: 0.8mg | Calcium: 66mg | Iron: 1.2mg