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Perfect Pumpkin Walnut Cheesecake Will Make You Want More

Posted by on Oct. 5, 2012 at 9:59 AM
  • 9 Replies

Perfect Pumpkin Walnut Cheesecake Will Make You Want More

Posted by Jacqueline Burt on October 4, 2012 at 11:39 AM

pumpkin cheesecakeWhat is it about the fall that makes us all go crazy for pumpkin-flavored anything and everything? It's like the entire world is pumpkin pie-scented through the end of November, at least. Of course, there's only so much pumpkin pie a person can eat.

Thankfully, among the many baked good variations out there is this unbelievably amazing and deeee-licious Pumpkin Walnut Cheesecake. The crunchy topping, the creamy filling ... this is totally to die for, not to mention super-easy to make. Warning: You will probably end up making this cheesecake many, many times.

Pumpkin Walnut Cheesecake

Ingredients

Crust

2 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons butter, melted

Filling

3 packages (8 oz. each) cream cheese, softened

3/4 cup sugar

3/4 cup packed dark brown sugar

1 can (15 oz.) solid-pack pumpkin

1/4 cup heavy whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground cloves

5 eggs, lightly beaten

Topping

6 tablespoons butter, softened

1 cup packed dark brown sugar

1 cup chopped walnuts

More from The Stir: Amazingly Easy Autumn Apple Crisp

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty aluminum foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto the bottom and 1 inch 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 inch of hot water to larger pan. Bake at 325F for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

by on Oct. 5, 2012 at 9:59 AM
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Replies (1-9):
wendums1229
by Wendi on Oct. 5, 2012 at 10:17 AM
1 mom liked this

 nice big pictures makes me want to try and take a bite out of the screen lol yummy!!! :~@)

Maries_Mom23
by Alice on Oct. 5, 2012 at 12:11 PM

Oh my..that looks good!

Maries_Mom23
by Alice on Oct. 5, 2012 at 12:12 PM
1 mom liked this

LOL...my thoughts EXACTLY! 

Quoting wendums1229:

 nice big pictures makes me want to try and take a bite out of the screen lol yummy!!! :~@)


Mommee42boyz
by Anita on Oct. 5, 2012 at 12:31 PM
I bet that smells amazing!
Posted on CafeMom Mobile
wendums1229
by Wendi on Oct. 5, 2012 at 2:55 PM

 

Quoting Mommee42boyz:

I bet that smells amazing!

 I know right ? lol With everything they are inventing, they really need to hurry up on the smell-o-vision one!! LOL :~@)

Family4Eternity
by on Oct. 5, 2012 at 5:23 PM

 WOW! That looks so yummy right now.

SammiBaby
by on Oct. 5, 2012 at 10:49 PM

Holy Jesus that looks A.M.A.Z.I.N.G!

Mommee42boyz
by Anita on Oct. 6, 2012 at 8:16 AM
Lol!!


Quoting wendums1229:

 


Quoting Mommee42boyz:

I bet that smells amazing!

 I know right ? lol With everything they are inventing, they really need to hurry up on the smell-o-vision one!! LOL :~@)


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Stevied13
by Steph on Oct. 7, 2012 at 2:22 PM
Looks amazing
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