The best delicious Vermont Pumpkin Walnut Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vermont Pumpkin Walnut Cheesecake recipe today!
Hello my friends, this Vermont Pumpkin Walnut Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Vermont Pumpkin Walnut Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Vermont Pumpkin Walnut Cheesecake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vermont Pumpkin Walnut Cheesecake.
Ready to make this Vermont Pumpkin Walnut Cheesecake Recipe? Let’s do it!
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1 pk (6 ounces) zwieback 3/4 c Firmly packed light brown
-crackers, crushed (1 1/2 -sugar
-cups) 5 Eggs
1/2 c Granulated sugar 1 cn (16 ounces) pumpkin
6 tb Butter, melted 1 3/4 ts Pumpkin pie spice
3 pk (8 ounces each) cream 1/4 c Heavy cream
-cheese, softened Walnut Topping (recipe
3/4 c Granulated sugar -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
Yields
16 servings
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