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Pumpkin Walnut Cheesecake

Author/Submitted by: Sally Bernstein
Servings: 6
Categories: Cheesecakes / Desserts / Pumpkin


1 1/2  cups  vanilla wafer crumbs
1/4  cup  granulated sugar
6  tablespoons  melted butter

24  ounces  cream cheese, at room temperature
3/4  cup  granulated sugar
3/4  cup  brown sugar, packed
5    eggs
1/4  cup  heavy cream
1  teaspoon  cinnamon
1/2  teaspoon  nutmeg
1/4  teaspoon  cloves
1  pound  pumpkin, canned or freshly cooked

6  tablespoons  butter
1  cup  brown sugar, packed
1  cup  walnuts, coarsely chopped

1. Crust: In a food processor, combine ingredients. Press firmly into bottom and halfway up the sides of a lightly greased 9" springform pan.

2. Filling: In a mix master, cream the cheese, add sugars and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in cream, spices and pumpkin. Pour into prepared cheesecake pan. Bake in a preheated 350 degree oven for 1 hour.

3. Topping: Cream the butter and brown sugar in a mix master. Stir in walnuts. When filling is taken out of the oven, spoon topping gently on top. Bake 15 minutes more at 350 degrees. Cool completely, then refrigerate before serving.

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