Best 2 Pumpkin Walnut Cheesecake Recipes
Indulge in a delightful journey of flavors with our curated collection of pumpkin walnut cheesecake recipes. This classic dessert combines the smooth, creamy texture of cheesecake with the warm, inviting spices of pumpkin and the nutty crunch of walnuts. Whether you're a seasoned baker or a novice in the kitchen, our comprehensive guide will lead you through the steps of creating this irresistible treat. Dive into a world of culinary delights as we explore the secrets to achieving a perfect balance of sweetness, spice, and crunch in every bite.
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PUMPKIN WALNUT CHEESECAKE
One of my friends gave me this recipe, and it quickly became a family favorite. I especially love making this dessert for Thanksgiving. But be forewarned-you can't eat just one slice! -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. , Bake 45 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 667 calories, Fat 43g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 379mg sodium, Carbohydrate 65g carbohydrate (53g sugars, Fiber 3g fiber), Protein 11g protein.
PUMPKIN WALNUT CHEESECAKE
I got this recipe from a friend and it is to die for. If your into very rich tasting cheesecake, then this recipe is for you. Enjoy.
Provided by Valeree Dunbar
Categories Cakes
Time 2h5m
Number Of Ingredients 16
Steps:
- 1. Crust: Melt 1 stick butter in microwave. Crush cereal and 1/2 cup walnuts in small food grinder/processor. Place ingredients in bowl and add 1/2 cup sugar. Mix well. Pat into bottom and sides of springform pan.
- 2. Cake: Beat cream cheese with mixer until light. Add 1/3 cup sugar and beat again. add 1 cup brown sugar, add eggs one at a time and beat after each addition. Add canned pumpkin, pumpkin spice, heavy cream and corn starch. Mix well.
- 3. Pour into springform pan and bake at 325 degrees for 1 hour 35 minutes or until firm around edges and still soft in the middle. Cake will continue to cook.
- 4. Topping: Combine 1 stick butter and 1 cup brown sugar. Add 1 cup walnuts. Mixture will be crumbly. Sprinkle over cake and refrigerate overnight.
Tips:
- Use high-quality cream cheese. This is the main ingredient in the cheesecake, so it's important to use a good brand. Look for cream cheese that is smooth and spreadable, with no lumps or graininess.
- Make sure the cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients and prevent lumps.
- Don't overmix the batter. Overmixing can make the cheesecake tough, so mix just until the ingredients are well combined.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly and prevent it from falling apart.
Conclusion:
Pumpkin walnut cheesecake is a delicious and festive dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. With a few simple tips, you can make a pumpkin walnut cheesecake that is sure to impress your friends and family.
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