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Pumpkin Walnut Cheesecake

by Sally Bernstein


Serves 12

Crust:
1 1/2 cups crushed vanilla wafers
1/4 cup granulated sugar
6 Tb. melted butter

In a food processor, combine ingredients. Press firmly into bottom and halfway up the sides of a lightly greased 9" springform pan.

Filling:
24 oz. cream cheese, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
5 eggs
1/4 cup heavy cream
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 lb. pumpkin (canned or freshly cooked)

In a mix master, cream the cheese, add sugars and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in cream, spices and pumpkin. Pour into prepared cheesecake pan.

Bake in a preheated 350 degree oven for 1 hour.

Topping:
6 Tb. butter
1 cup brown sugar, firmly packed
1 cup coarsely chopped walnuts

Cream the butter and brown sugar in a mix master. Stir in walnuts.

When filling is taken out of the oven, spoon topping gently on top. Bake 15 minutes more at 350 degrees. Cool completely, then refrigerate before serving.


© Sally Bernstein, 2004



Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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