| previous | next |
Title: Vermont Pumpkin Walnut Cheesecake
Categories: Cheesecake
Yield: 16 Servings
| 1 | pk | (6 ounces) zwieback crackers, crushed (1 1/2 cups) |
| 1/2 | c | Granulated sugar |
| 6 | tb | Butter, melted |
| 3 | pk | (8 ounces each) cream cheese, softened |
| 3/4 | c | Granulated sugar |
| 3/4 | c | Firmly packed light brown sugar |
| 5 | Eggs | |
| 1 | cn | (16 ounces) pumpkin |
| 1 3/4 | ts | Pumpkin pie spice |
| 1/4 | c | Heavy cream |
| Walnut Topping (recipe follows) |
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.
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.
Makes 16 servings. Recipe From: Family Circle (date unknown)
| previous | next |