Pumpkin walnut cream cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust: | ||
| 1 | cup | Chopped walnuts |
| ½ | cup | Sugar |
| Mix and pat into bottom and | ||
| Filling: | ||
| And softened in a microwave | ||
| 5 | Jumbo eggs; out of shell and | |
| 1 | cup | Brown sugar |
| ¼ | cup | Cornstarch |
| 1 | can | Pumpkin |
| 2 | cups | Dried bread crumbs |
| 1 | Butter | |
| 1 | teaspoon | Cinnamon |
| Springform pan | ||
| 2 | pounds | Cream cheese; unwrapped |
| On high | ||
| Warmed in micro 25 secs. | ||
| ⅓ | cup | Sugar |
| ½ | cup | Heavy cream |
| 1¾ | teaspoon | Pumpkin pie spice |
Directions
VCDT13A
Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time; beating after each. Add remaining ingredients.
Mix well. Pour into crust and bake at 450 for 15 minutes with a pan of water on the bottom rack of oven. Reduce temp to 250 and bake 1-½ hours longer. Combine 6 T. butter with 1 cup firmly packed brown sugar and one cup chopped walnuts. Return to oven for 10 minutes. Remove. Run knife around edge and cool thoroughly. Chill.