Walnut-topped pumpkin cheesecake on a brown sugar and zwieback cracker crust is perfect for the holidays or anytime you're craving a delicious pumpkin dessert.
Preparation Time
25 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr 10 mins
Calories
800 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan.
Step 2
Mix zwieback crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well combined. Press firmly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill.
Step 3
Beat cream cheese in a large bowl with an electric mixer until smooth. Add 3/4 cup white sugar and brown sugar gradually, until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Add pumpkin puree, cream, and pumpkin pie spice and beat on low speed until incorporated. Pour mixture on top of the chilled crust.
Step 4
Bake in the preheated oven for 1 hour and 35 minutes.
Step 5
While the cheesecake is baking, mix brown sugar, walnuts, and butter for topping together in a small bowl until crumbly.
Step 6
Remove cheesecake from the oven and sprinkle with walnut topping. Return to the oven and bake for an additional 10 minutes.
Step 7
Remove from the oven and let cool completely. Refrigerate before serving for several hours, or overnight.
Ingredients
1 cup coarsely chopped walnuts
3 (8 ounce) packages cream cheese, softened
1 (15 ounce) can pumpkin puree
6 tablespoons unsalted butter, softened
6 tablespoons unsalted butter, melted
1 (6 ounce) package zwieback toast, crushed into crumbs
