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Pumpkin Walnut Cheesecake
Author/Submitted by:
Sally Bernstein
Servings: 6
Categories:
Cheesecakes
/
Desserts
/
Pumpkin
Ingredients: 1 1/2
cups
vanilla wafer crumbs 1/4
cup
granulated sugar 6
tablespoons
melted butter 24
ounces
cream cheese,
at room temperature
3/4
cup
granulated sugar 3/4
cup
brown sugar, packed 5
eggs 1/4
cup
heavy cream 1
teaspoon
cinnamon 1/2
teaspoon
nutmeg 1/4
teaspoon
cloves 1
pound
pumpkin,
canned or freshly cooked
6
tablespoons
butter 1
cup
brown sugar, packed 1
cup
walnuts,
coarsely chopped
Directions:
1.
Crust: In a food processor, combine ingredients. Press firmly into bottom and halfway up the sides of a lightly greased 9" springform pan.
2.
Filling: In a mix master, cream the cheese, add sugars and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in cream, spices and pumpkin. Pour into prepared cheesecake pan. Bake in a preheated 350 degree oven for 1 hour.
3.
Topping: Cream the butter and brown sugar in a mix master. Stir in walnuts. When filling is taken out of the oven, spoon topping gently on top. Bake 15 minutes more at 350 degrees. Cool completely, then refrigerate before serving.
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