PUMPKIN WALNUT CHEESECAKE
I got this recipe from a friend and it is to die for. If your into very rich tasting cheesecake, then this recipe is for you. Enjoy.
Provided by Valeree Dunbar
Categories Cakes
Time 2h5m
Number Of Ingredients 16
Steps:
- 1. Crust: Melt 1 stick butter in microwave. Crush cereal and 1/2 cup walnuts in small food grinder/processor. Place ingredients in bowl and add 1/2 cup sugar. Mix well. Pat into bottom and sides of springform pan.
- 2. Cake: Beat cream cheese with mixer until light. Add 1/3 cup sugar and beat again. add 1 cup brown sugar, add eggs one at a time and beat after each addition. Add canned pumpkin, pumpkin spice, heavy cream and corn starch. Mix well.
- 3. Pour into springform pan and bake at 325 degrees for 1 hour 35 minutes or until firm around edges and still soft in the middle. Cake will continue to cook.
- 4. Topping: Combine 1 stick butter and 1 cup brown sugar. Add 1 cup walnuts. Mixture will be crumbly. Sprinkle over cake and refrigerate overnight.
PUMPKIN-WALNUT CHEESECAKE
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
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
PUMPKIN CHEESECAKE WITH WALNUT AND ROLLED OAT CRUST
Here's a fabulous dessert to make for festive gatherings this fall! The filling is a combination of New York style cheesecake and pumpkin pie. The crust features rolled oats and finely chopped walnuts. Simply spiced with cinnamon and nutmeg, altogether, it's divine!!
Provided by Chef mariajane
Categories Cheesecake
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- CRUST: In a mixing bowl, cream together shortening, water, cinnamon, nutmeg and brown sugar, Slowly add flour, oats and walnuts. Press mixture into the bottom and 1-inch up the sides of a greased 9-inch springform pan,. Bake in a preheated 325F oven for 10 minutes. Cool on a wire rack. Increase oven temperature to 450°F.
- FILLING: In a large mixing bowl, beat together cream cheese and sugar until fully combined. Add flour, nutmeg and cinnamon and combined. Add eggs one at a time, mixing just to incorporated each egg. Do not overmix.
- Fold in pumpkin. Pour mixture into prepared crust. Bake 10 minutes. Lower heat to 225F and bake for 1 hour and 40 minutes.
- Turn oven off, slightly opening door to allow for cheesecake to cool to room temperature. Refrigerate overnight or at least 4 hours. (Cheesecake may crack).
Nutrition Facts : Calories 517.3, Fat 38.4, SaturatedFat 17.6, Cholesterol 160.8, Sodium 274.7, Carbohydrate 36.1, Fiber 0.9, Sugar 23.9, Protein 9.1
MOIST MAPLE PUMPKIN CHEESECAKE
I saw this recipe in a free booklet I got at the supermarket a few years ago and decided to try it, adding a few twists of my own. It's pretty and so delicious. -Elmira Trombetti, Gulfport, Florida
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. , In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan; set aside., In a large bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 65-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. , Remove rim from pan. Top cheesecake with raisin mixture to serve.
Nutrition Facts : Calories 413 calories, Fat 21g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 229mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 2g fiber), Protein 8g protein.
PUMPKIN AND WALNUT SQUARES
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
VERMONT PUMPKIN WALNUT CHEESECAKE
Yum! Perfect for holiday baking or anytime! This is a pretty easy recipe considering it looks and tastes like you spent hours on it. This came in my first recipe box when I was teenager.
Provided by Karen..
Categories Cheesecake
Time 2h5m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
- Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
- Beat cream cheese in a large bowl with 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 at 325* for 1 hour and 35 minutes.
- Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
- Cool cake on wire rack; refrigerate several hours or overnight.
- Garnish with whipped cream and additional nuts, if desired.
- Walnut Topping: Combine butter and brown sugar until crumbly.
- Blend in walnuts.
Nutrition Facts : Calories 485.9, Fat 33.3, SaturatedFat 17.7, Cholesterol 150.2, Sodium 235.1, Carbohydrate 42.9, Fiber 0.7, Sugar 38.9, Protein 7.2
PUMPKIN CHEESECAKE
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
- Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
- Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
- Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
- Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
More about "pumpkin walnut cheesecake recipes"
PUMPKIN CHEESECAKE - JO COOKS
From jocooks.com
4.5/5 (44)Total Time 2 hrs 15 minsCategory Cake, DessertCalories 593 per serving
- Make the crust: Add the walnuts, cinnamon, sugar, butter and flour to a food processor and pulse until everything is well mixed together and the walnuts are finely ground. Spread this walnut mixture over the bottom of a 9-inch springform pan, pressing down to cover the entire surface and a little bit up the side. Refrigerate for 1 hour.
- Mix the egg whites: In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
- Make the cheesecake batter: In a large bowl combine the flour, salt, brown sugar, granulated sugar, cinnamon, pumpkin spice and set aside. To the bowl of your mixer add the ricotta cheese and cream cheese and mix together until smooth. Add the pumpkin and mix until well incorporated. Add the egg yolks, vanilla extract and mix well. Mix in the dry ingredients until well incorporated. Gently fold in the whipped egg whites, a third at a time.
BEST WALNUT-PUMPKIN CHEESECAKE RECIPE - PREVENTION.COM
From prevention.com
PUMPKIN WALNUT CHEESECAKE - DIAMOND NUTS
From diamondnuts.com
PUMPKIN CHEESECAKE RECIPES
From allrecipes.com
PUMPKIN WALNUT CHEESECAKE » ALLFOOD.RECIPES
From allfood.recipes
BAKED PUMPKIN CHEESECAKE RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
10 BEST WALNUT CHEESECAKE RECIPES | YUMMLY
From yummly.com
PUMPKIN CHEESECAKE FOR TWO RECIPE | EATINGWELL
From eatingwell.com
SHOP 'N SAVE - RECIPE: PUMPKIN WALNUT CHEESECAKE
From shopnsavefood.com
LUDLUM FOOD MART - RECIPE: PUMPKIN WALNUT CHEESECAKE
From ludlumfoodmart.iga.com
PUMPKIN CHEESECAKE RECIPE | SAVEUR
From saveur.com
MARKET STREET IGA - RECIPE: PUMPKIN WALNUT CHEESECAKE
From marketstreet.iga.com
2 INGREDIENT PUMPKIN MUFFINS (WEIGHT WATCHERS APPROVED)
From dailydiylife.com
VERMONT PUMPKIN WALNUT CHEESECAKE RECIPE
From recipeland.com
You'll also love