Pumpkin Walnut Cheesecake

chefs-mate chefs-mate 0 Comments
Servings: 4 cups Difficulty: Advanced
Jump To Recipe Print Recipe
Rich pumpkin filling with a crunchy walnut topping and zwieback crust
Pumpkin Walnut Cheesecake recipe image
Pumpkin Walnut Cheesecake recipe image
Print Recipe

Pumpkin Walnut Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 296.3

Description

This rich Pumpkin Walnut Cheesecake is the ultimate autumn comfort dessert. It features a unique, crunchy crust made from crushed Zwieback crackers, butter, and sugar, which provides a delightful textural contrast to the smooth filling. The filling itself is a velvety blend of cream cheese, fresh pumpkin puree, and warm pumpkin pie spice, creating a deeply flavorful and aromatic experience. Topped with a sweet, crumbly mixture of brown sugar and toasted walnuts, this cheesecake offers a perfect balance of sweetness and nutty crunch. It is an impressive yet approachable centerpiece for holiday dinners or fall gatherings, satisfying any sweet tooth with its dense, luxurious texture.

Directions

  1. Preheat oven to 325°F (165°C). Lightly butter the sides of a 9-inch springform pan.
  2. In a medium bowl, combine the crushed Zwieback crackers, 1/4 cup of the sugar, and the 6 tablespoons of melted butter. Mix until the crumbs resemble wet sand.
  3. Press the crumb mixture firmly and evenly over the bottom and up the sides of the prepared springform pan.
  4. Place the crust in the refrigerator to chill while you prepare the filling.
  5. In a large mixing bowl, beat the softened cream cheese until it is completely smooth and free of lumps.
  6. Add the remaining 3/4 cup sugar and the 3/4 cup brown sugar to the cream cheese. Beat on medium speed until well combined and creamy.
  7. Add the eggs one at a time, beating well after each addition until the mixture is light and fluffy. Do not overmix once eggs are added to avoid incorporating too much air.
  8. Reduce mixer speed to low. Add the pumpkin pie spice and heavy cream, mixing just until incorporated.
  9. Gently fold in the 16 ounces of pumpkin puree until no white streaks remain and the batter is uniform in color.
  10. Pour the filling into the prepared crust, smoothing the top with a spatula.
  11. Bake the cheesecake for 1 hour and 35 minutes, or until the edges are set but the center still has a slight jiggle.
  12. Prepare the topping by combining the brown sugar and walnuts in a small bowl. Mix until evenly distributed.
  13. Remove the cheesecake from the oven and spread the walnut and brown sugar topping evenly over the surface.
  14. Return the cheesecake to the oven and bake for an additional 10 minutes.
  15. Remove from the oven and place on a wire rack to cool completely at room temperature.
  16. Once cool, cover and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set firmly.
  17. Run a knife around the edge before removing the springform ring. Slice and serve chilled.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 296.3kcal
% Daily Value *
Total Fat 22.1g34%
Saturated Fat 12.4g62%
Cholesterol 68.3mg23%
Sodium 283.7mg12%
Total Carbohydrate 19.9g7%
Dietary Fiber 0.5g2%
Sugars 11.0g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious