Vermont Pumpkin Walnut Cheesecake
Submitted by bob40
Creamy pumpkin cheesecake spiced with warm aromatics, crowned with a crunchy brown sugar walnut topping. Classic New England holiday dessert.
YIELD
16 servingsPREP
25 minCOOK
1 hrsREADY
5 hrsVermont knows a thing or two about fall desserts, and this pumpkin walnut cheesecake brings the goods.
A zwieback crust (those lightly sweet baby teething biscuits) creates a sturdier base than graham crackers, while the filling blends cream cheese, pumpkin puree, and pumpkin pie spice into something silky and seasonal.
That brown sugar walnut topping goes on near the end of baking, so it stays crunchy instead of sinking into mush, giving you texture contrast in every forkful.
Pro Tips
- Room temp matters: Softened cream cheese beats to a smoother consistency without lumps, so leave it out for at least an hour.
- Low and slow: Baking at 325°F prevents cracks and ensures even cooking all the way through that thick filling.
- Overnight is better: This cheesecake tastes even better after a full night in the fridge, when flavors meld and the texture sets perfectly.
- Spring-form insurance: Run a thin knife around the edge before releasing the spring-form to prevent the sides from sticking and tearing your cake.
Ingredients
Directions
- Blend zwieback crumbs, the ¼ cup sugar and the butter in a medium-size bowl. Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan. Chill 2. Beat cream cheese in a large bowl with electric 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 in a slow oven(325℉ (160℃).) for 1 hour and 35 minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an additional 10 minutes. Cool cake on wire rack; refrigerate for several hours, or overnight. Garnish with whipped cream and pecans, if you wish. WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly packed light brown sugar in a small bowl: mix well until crumbly. Blend in 1 cup coarsely chopped walnuts.
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