• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Vermont Pumpkin Walnut Cheesecake

  • Recipe Submitted by on

Category: Cheesecakes

 Ingredients List

  • 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)

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