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| Home -> [Cheese & Eggs, Cheesecakes, Desserts, Pumpkin, Vegetables] -> [Vermont pumpkin walnut cheesecake Recipe] |
Vermont pumpkin walnut cheesecake
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| Artist: |
_ |
Yield: |
16 |
| Categories: |
Cheese & Eggs, Cheesecakes, Desserts, Pumpkin, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| pack | (6 ounces) zwieback | | | -crackers, crushed (1 ?/td> | | | -cups) | | 1/2
| cup | Granulated sugar | | 6
| tbsp | Butter, melted | | 3
| pack | (8 ounces each) cream | | | -cheese, softened | | 3/4
| cup | Granulated sugar | | 3/4
| cup | Firmly packed light brown | | | -sugar | | 5
| | Eggs | | 1
| can | (16 ounces) pumpkin | | 1 3/4
| tsp | Pumpkin pie spice | | 1/4
| cup | Heavy cream | | | Walnut Topping (recipe | | | -follows) |
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Procedures:
| 1 | Blend zwieback crumbs, the ?cup sugar and the butter in a medium-size bowl. | | 2 | Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan. | | 3 | Chill Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. | | 4 | Add sugars gradually, beating until well mixed. | | 5 | Beat in eggs one at a time, until mixture is light and fluffy. | | 6 | Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. | | 7 | Pour into prepared pan. | | 8 | Bake in a slow oven(325 °F). | | 9 | For 1 hour and 35 minutes. | | 10 | Remove cake from oven; sprinkle with walnut topping; bake an additional 10 minutes. | | 11 | Cool cake on wire rack; refrigerate for several hours, or overnight. | | 12 | Garnish with whipped cream and pecans, if you wish. | | 13 | Walnut topping: combine 6 tablespoons softened butter with 1 cup firmly packed light brown sugar in a small bowl: mix well until crumbly. | | 14 | Blend in 1 cup coarsely chopped walnuts. | | 15 | Makes 16 servings. | | 16 | Recipe |
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