Pumpkin walnut cheesecake
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Pumpkin walnut cheesecake
  Pumpkin    Cakes    Cheesecakes    Walnuts  
Last updated 6/12/2012 1:19:21 AM. Recipe ID 50649. Report a problem with this recipe.
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      Title: Pumpkin walnut cheesecake
 Categories: Desserts, Cakes, Pies, Cheesecakes
      Yield: 12 Servings
 
      6 oz Zwieback crackers, crushed
      1 c  Sugar
    3/4 c  Brown sugar
      6 tb Butter, melted
     24 oz Cream cheese, softened
      5    Eggs
     16 oz Pumpkin
  1 3/4 ts Pumpkin pie spice
    1/4 c  Heavy cream
           Topping:
      6 tb Butter, softened
      1 c  Brown sugar
      1 c  Walnuts, coarsely chopped
 
  Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted
  butter. Press firmly over bottom and up sides of a lightly buttered
  9-inch spring-form pan. Chill. Beat the cream cheese until smooth.
  Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well
  mixed. Beat in the eggs one at a time, until mixture is light and
  fluffy. Beat in the pumpkin pie spice and the heavy cream at low
  speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow
  oven (325) for one hour and 35 minutes. While pie is baking, mix the
  topping ingredients (the last 3 ingredients), first the butter and
  brown sugar until crumbly, then blending in the nuts. After the one
  hour and 35 minutes, remove the pie from the oven. Spread the topping
  over it, and return it to the oven for 10 minutes. Remove from oven
  and cool on a wire rack. Refrigerate for several hours, or overnight.
  This cheesecake is rather large, and incredibly rich. Everyone always
  wants more than they can fit in their stomach! And the recipe!
  :-) Serving suggestion: Some like this garnished with whipped cream
  and more walnuts, or with whipped cream and pecans.
 




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Recipe ID 50649 (Apr 03, 2005)

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