Pumpkin Walnut Cheesecake Recipes

PUMPKIN WALNUT CHEESECAKE

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.

PUMPKIN CHEESECAKE IN NUT CRUST

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.

VERMONT PUMPKIN WALNUT CHEESECAKE

Steps:

• Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
• Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
• Beat cream cheese in a large bowl with mixer at medium speed until smooth.
• Add sugars gradually, beating until well mixed.
• Beat in eggs, one at a time, until mixture is light and fluffy.
• Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
• Pour into prepared pan.
• Bake at 325* for 1 hour and 35 minutes.
• Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
• Cool cake on wire rack; refrigerate several hours or overnight.
• Garnish with whipped cream and additional nuts, if desired.
• Walnut Topping: Combine butter and brown sugar until crumbly.
• Blend in walnuts.

PUMPKIN-WALNUT CHEESECAKE

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.

PUMPKIN CHEESECAKE WITH WALNUT AND ROLLED OAT CRUST

Steps:

• CRUST: In a mixing bowl, cream together shortening, water, cinnamon, nutmeg and brown sugar, Slowly add flour, oats and walnuts. Press mixture into the bottom and 1-inch up the sides of a greased 9-inch springform pan,. Bake in a preheated 325F oven for 10 minutes. Cool on a wire rack. Increase oven temperature to 450°F.
• FILLING: In a large mixing bowl, beat together cream cheese and sugar until fully combined. Add flour, nutmeg and cinnamon and combined. Add eggs one at a time, mixing just to incorporated each egg. Do not overmix.
• Fold in pumpkin. Pour mixture into prepared crust. Bake 10 minutes. Lower heat to 225F and bake for 1 hour and 40 minutes.
• Turn oven off, slightly opening door to allow for cheesecake to cool to room temperature. Refrigerate overnight or at least 4 hours. (Cheesecake may crack).

OUTSTANDING PUMPKIN WALNUT CHEESECAKE

Steps:

• Preheat oven to 325.
• Place a greased 9 inch springform pan on a double thickness of heavy duty foil. (about an 8 inch square) Securely wrap foil around pan.
• In a small bowl, combine cracker crumbs and sugar; stir in butter until flacky.
• Press onto the bottom of and one inch up the sides of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth.
• Beat in pumpkin, cream, cinnamon and cloves until blended well.
• Add eggs, beat on low speed just until combined.
• Pour over crust, place springform pan in a large baking sheet pan with sides and add one inch of hot water to the pan.
• Carefully place in oven and bake for one hour.
• Meanwhile,in a small bowl, combine sugar,brown sugar. Stir in walnuts.
• Carefully remove cheesecake from oven and sprinkle topping over hot cheesecake and carefully place back into the oven.
• Bake 30 minutes longer or until center is just set.
• Remove springform pan from water bath.
• Place on a wire rack to cool for 10 minutes.
• When cool; carefully run a knife around edge of pan to loosen and cool one hour longer.
• Refrigerate overnight.
• Carefully open springform pan and place cheesecake on serving platter.