Vermont Pumpkin Walnut Cheesecake
Recipe
- Title:
- Vermont Pumpkin Walnut Cheesecake
- Categories:
- Cheesecakes
- Yield:
- 16 servings
Ingredients
- 1 pk (6 ounces) zwieback
- 3/4 c Firmly packed light brown
- -crackers, crushed (1 1/2
- -sugar
- -cups)
- 5
- Eggs
- 1/2 c Granulated sugar
- 1 cn (16 ounces) pumpkin
- 6 tb Butter, melted
- 1 3/4 ts Pumpkin pie spice
- 3 pk (8 ounces each) cream
- 1/4 c Heavy cream
- -cheese, softened
- Walnut Topping (recipe
- 3/4 c Granulated sugar
- -follows)
Ingredients
- 1. Blend zwieback crumbs, the 1/4 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. 3. Bake in a slow oven(325 degrees F.) 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.
Directions
- 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.
Directions
- Makes 16 servings.
- Recipe From: Family Circle (date unknown)
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