Pumpkin Walnut Cheesecake Recipe

Photo by: Taste of Home

95% would make again

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"One of my Bunco friends gave me this recipe, and it has quickly become a family favorite. It's a great dessert for Thanksgiving and you can't eat just one slice!" Susan Garoutte, Georgetown, Texas

• 12 Servings
• Prep: 40 min. Bake: 1-1/2 hours + chilling

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3/4 cup packed dark brown sugar
• 1 can (15 ounces) 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

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. 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 in. of hot water to larger pan.
• Bake at 325° 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 a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.

Nutrition Facts: 1 slice equals 667 calories, 43 g fat (22 g saturated fat), 187 mg cholesterol, 379 mg sodium, 65 g carbohydrate, 3 g fiber, 11 g protein.