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Pumpkin Walnut Cheesecake
Creamy pumpkin cheesecake with a walnut streusel topping is what makes this pumpkin walnut cheesecake one of a kind!
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
2
hours
hours
30
minutes
minutes
Total Time
2
hours
hours
50
minutes
minutes
Servings
12
servings
Calories
334
kcal
Author
Leigh Anne Wilkes
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:
334
kcal
|
Carbohydrates:
34
g
|
Protein:
4
g
|
Fat:
20
g
|
Saturated Fat:
10
g
|
Cholesterol:
102
mg
|
Sodium:
193
mg
|
Potassium:
154
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
3820
IU
|
Vitamin C:
0.8
mg
|
Calcium:
66
mg
|
Iron:
1.2
mg