Pumpkin Cheesecake With Walnut And Rolled Oat Crust Recipes

PUMPKIN CHEESECAKE IN NUT CRUST

Pumpkin Cheesecake In Nut Crust image

Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche. Don't skip the part of the recipe that calls for allowing it to cool in the oven overnight; it promises a crack-free, glossy top.

Provided by Marian Burros

Categories cakes, dessert

Time 9h30m

Yield 12 to 16 servings

Number Of Ingredients 19

Ingredients

2 cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
4 eggs
3 egg yolks
2 1/2 pounds cream cheese, softened
3/4 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 teaspoons freshly grated lemon rind
1 1/2 tablespoons cornstarch (or use 3 tablespoons flour)
1 cup heavy cream
1 tablespoon vanilla extract
1 pound pumpkin puree, fresh or canned
Coarsely grated lemon rind for garnish

Steps:

For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or flour. Beat in cream, vanilla and pumpkin.
Pour into nut crust. Place pan of hot water in bottom of oven to keep cake from cracking. Bake at 400 degrees for 20 minutes. Reduce heat to 275 degrees and bake 50 to 60 minutes longer. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
Remove spring-form before serving and decorate cake with coarsely grated rind.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 330 milligrams, Sugar 18 grams, TransFat 0 grams

PUMPKIN WALNUT CHEESECAKE

Pumpkin Walnut Cheesecake image

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

Ingredients

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 ounces) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 large eggs, lightly beaten
TOPPING:
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts

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 CHEESECAKE OVERNIGHT OATS

Pumpkin Cheesecake Overnight Oats image

Provided by Min Kwon, M.S., R.D.

Categories main-dish

Time 5h10m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1/3 cup old-fashioned rolled oats
1/3 cup pumpkin puree
1/3 cup almond milk
1 teaspoon chia seeds
2 teaspoons softened cream cheese
1/2 teaspoon ground cinnamon
1 teaspoon pure maple syrup
Toppings: crushed gingersnaps, grated orange zest, pure maple syrup

Steps:

Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings.

Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 93 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 6 grams

PUMPKIN-WALNUT CHEESECAKE

Pumpkin-Walnut Cheesecake image

An absolutely delicious dessert! Pumpkin spices and walnuts really make this cheesecake something to die for. The crust is a little different from ordinary as well!

Provided by Traveling_Is_Love

Categories Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes

Time 5h10m

Yield 10

Number Of Ingredients 12

Ingredients

1 (6 ounce) package zwieback toast, crushed into crumbs
1 cup white sugar, divided
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup firmly packed brown sugar
5 large eggs
1 (15 ounce) can pumpkin puree
¼ cup heavy cream
1 ¾ teaspoons pumpkin pie spice
1 cup firmly packed brown sugar
1 cup coarsely chopped walnuts
6 tablespoons unsalted butter, softened

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan.
Mix zwieback crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well combined. Press firmly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill.
Beat cream cheese in a large bowl with an electric mixer until smooth. Add 3/4 cup white sugar and brown sugar gradually, until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Add pumpkin puree, cream, and pumpkin pie spice and beat on low speed until incorporated. Pour mixture on top of the chilled crust.
Bake in the preheated oven for 1 hour and 35 minutes.
While the cheesecake is baking, mix brown sugar, walnuts, and butter for topping together in a small bowl until crumbly.
Remove cheesecake from the oven and sprinkle with walnut topping. Return to the oven and bake for an additional 10 minutes.
Remove from the oven and let cool completely. Refrigerate before serving for several hours, or overnight.

Nutrition Facts : Calories 800.3 calories, Carbohydrate 77.6 g, Cholesterol 215.2 mg, Fat 51.4 g, Fiber 2.5 g, Protein 12.5 g, SaturatedFat 27.1 g, Sodium 390.9 mg, Sugar 61.5 g

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