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