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Pumpkin Walnut Cheesecake

Pumpkin Walnut Cheesecake

  • 25 Minutes
  • 12 ingredients
  • Walnuts
  • Moderate
  • Cheesecake; 6-8 slices
  • Update Ingredients

Ingredients

  • Crust:
  • 1 1/2 cups Diamond of California® Walnuts
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • Cheesecake:
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs
  • 1 can (15 oz.) 100% pure pumpkin
  • 2/3 cups (5 fl. oz. can) evaporated milk
  • 2 tablespoons corn starch
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

The Steps

Crust:

  1. Preheat oven to 350°F.
  2. In a food processor, pulse walnuts and sugar together until finely ground. Add butter and pulse until mixture looks like moist sand.
  3. Press onto bottom and 1 inch up the side of a 9-inch springform pan. Bake for 10 minutes.
  4. Cool on wire rack for 10 minutes.

Cheesecake:

  1. Beat cream cheese, granulated sugar, and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well.
  2. Pour into crust.
  3. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

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