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

Prep Time

20 mins

Cook Time

2 hrs 30 mins

Total Time

2 hrs 50 mins

 

Course: Dessert

Cuisine: American

Keyword: pumpkin, pumpkin cheesecake, pumpkin walnut cheesecake, walnuts

Servings: 12 servings

Calories: 334 kcal

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

1. Put oven rack in center of oven and a second rack on the lowest setting
2. Preheat oven to 325 degrees
3. Grease bottom of 9 inch springform pan

Graham Cracker Crust

1. In a bowl combined graham cracker crumbs, sugar and butter until blended
2. Press into bottom of springform and refrigerate

Pumpkin Cheesecake Filling

1. In a mixer beat cream cheese, sugar and brown sugar together until smooth.
2. Add eggs one a time, mix throughly between eggs

3. Then add whipping cream and beat for 3 minutes

4. Finally, add pumpkin, cinnamon and pumpkin pie spice.

5. Beat for 1 minute

6. Pour into springform pan
7. Place a jelly roll pan on bottom rack of oven. Fill with 1/2 inch of water.
8. Bake cheesecake on center rack for 1 1/2 hours or until knife inserted comes out clean.

Walnut Streusel Topping

1. While it is baking combine topping ingredients.
2. When cheesecake is done, turn oven off.
3. Sprinkle with topping and return to oven for an additional 1/2 hour.
4. Refrigerate until well chilled.

Nutrition Facts

Pumpkin Walnut Cheesecake

Amount Per Serving

Calories 334 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 10g 50%

Cholesterol 102mg 34%

Sodium 193mg 8%

Potassium 154mg 4%

Total Carbohydrates 34g 11%

Dietary Fiber 1g 4%

Sugars 28g

Protein 4g 8%

Vitamin A 76.4%

Vitamin C 1%

Calcium 6.6%

Iron 6.5%

* Percent Daily Values are based on a 2000 calorie diet.

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Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Leigh Anne

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