Vermont Pumpkin Walnut Cheesecake

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“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.”
READY IN:
2hrs 5mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
  2. Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
  3. Beat cream cheese in a large bowl with mixer at medium speed until smooth.
  4. Add sugars gradually, beating until well mixed.
  5. Beat in eggs, one at a time, until mixture is light and fluffy.
  6. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
  7. Pour into prepared pan.
  8. Bake at 325* for 1 hour and 35 minutes.
  9. Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
  10. Cool cake on wire rack; refrigerate several hours or overnight.
  11. Garnish with whipped cream and additional nuts, if desired.
  12. Walnut Topping: Combine butter and brown sugar until crumbly.
  13. Blend in walnuts.

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