Vermont Pumpkin Walnut Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 15 |
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Yum! Perfect for holiday baking or anytime! This is a pretty easy recipe considering it looks and tastes like you spent hours on it. This came in my first recipe box when I was teenager. Ingredients:
1 (6 ounce) package zwieback toast, crushed (1 1/2 cups) |
1/4 cup granulated sugar |
6 tablespoons butter, melted |
3 (8 ounce) packages cream cheese, softened |
3/4 cup granulated sugar |
3/4 cup firmly packed brown sugar |
5 eggs |
1 (16 ounce) can pumpkin |
1 3/4 teaspoons pumpkin pie spice |
1/4 cup heavy cream |
6 tablespoons butter, softened |
1 cup firmly packed brown sugar |
1 cup coarsely ground walnuts |
Directions:
1. Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
2. Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
3. Beat cream cheese in a large bowl with mixer at medium speed until smooth.
4. Add sugars gradually, beating until well mixed.
5. Beat in eggs, one at a time, until mixture is light and fluffy.
6. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
7. Pour into prepared pan.
8. Bake at 325* for 1 hour and 35 minutes.
9. Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
10. Cool cake on wire rack; refrigerate several hours or overnight.
11. Garnish with whipped cream and additional nuts, if desired.
12. Walnut Topping: Combine butter and brown sugar until crumbly.
13. Blend in walnuts.
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