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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cake / Pumpkin Walnut Cheesecake

Pumpkin Walnut Cheesecake

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By: Leigh Anne WilkesPosted: 10/10/14Updated: 11/06/20

This post may contain affiliate links. Please see disclosure policy here.

Creamy pumpkin walnut cheesecake with a nutty streusel topping is what makes this pumpkin walnut cheesecake one of a kind!


Pumpkin cheesecake topped with walnut streusel

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!

pumpkin walnut cheesecake

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!

slice of pumpkin cheesecake topped with walnut streusel

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 topped with walnuts

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.

slice of pumpkin cheesecake topped with walnuts

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 Pumpkin Cheesecake Recipe

5 from 1 vote

Pumpkin Walnut Cheesecake

Recipe From: Leigh Anne Wilkes
Creamy pumpkin cheesecake with a walnut streusel topping is what makes this pumpkin walnut cheesecake one of a kind!
serves: 12 servings
Prep:20 minutes
Cook:2 hours 30 minutes
Total:2 hours 50 minutes
Rate Recipe

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:

Calories: 334kcal (17%) Carbohydrates: 34g (11%) Protein: 4g (8%) Fat: 20g (31%) Saturated Fat: 10g (63%) Cholesterol: 102mg (34%) Sodium: 193mg (8%) Potassium: 154mg (4%) Fiber: 1g (4%) Sugar: 28g (31%) Vitamin A: 3820IU (76%) Vitamin C: 0.8mg (1%) Calcium: 66mg (7%) Iron: 1.2mg (7%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Keyword:pumpkin, pumpkin cheesecake, pumpkin walnut cheesecake, walnuts
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  1. Jen @ West Street Story says

    Posted on 10/11 at 6:35 am

    Looks delicious! Am going to pin this one for later!

    Reply
    • Leigh Anne says

      Posted on 10/13 at 9:08 am

      Jen, Hope you’ll give it a try and enjoy it as much as we do.

      Reply
  2. capturing joy with kristen duke says

    Posted on 10/10 at 8:45 pm

    This looks amazing!!! Pinning!

    Reply
    • Leigh Anne says

      Posted on 10/13 at 9:07 am

      Thanks friend! It is yummy!

      Reply

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