Written by Jacqueline Burt on CafeMom's blog, The Stir.
What is it about the fall that makes us all go crazy for pumpkin-flavored anything and everything? It's like the entire world is pumpkin pie-scented through the end of November, at least. Of course, there's only so much pumpkin pie a person can eat.
Thankfully, among the many baked good variations out there is this unbelievably amazing and deeee-licious Pumpkin Walnut Cheesecake. The crunchy topping, the creamy filling ... this is totally to die for, not to mention super-easy to make. Warning: You will probably end up making this cheesecake many, many times.
Pumpkin Walnut Cheesecake
Crust
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
Filling
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 eggs, lightly beaten
Topping
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts
Place a greased 9-in. springform pan on a double thickness of heavy-duty aluminum foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto the bottom and 1 inch up the sides of prepared pan. In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon, and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325F for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.