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How To make Pumpkin Walnut Cheesecake
6 oz Zwieback crackers, crushed
1 c Sugar
3/4 c Brown sugar
6 tb Butter, melted
24 oz Cream cheese, softened
5 Eggs
16 oz Pumpkin
1 3/4 ts Pumpkin pie spice
1/4 c Heavy cream
Topping: 6 tb Butter, softened
1 c Brown sugar
1 c Walnuts, coarsely chopped
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe! :-) Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans.
How To make Pumpkin Walnut Cheesecake's Videos
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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AMAZING Pumpkin Bars | Preppy Kitchen
You'll love these soft and richly spiced pumpkin bars topped with silky cream cheese frosting. These classic pumpkin bars are the perfect fall treat! So soft they melt in your mouth and chock full of pumpkin flavor and all your favorite fall spices! The luscious cream cheese frosting takes it over the top into must bake territory!
RECIPE:
These easy pumpkin bars will satisfy all your pumpkin cravings. Besides being delicious and quick to make they also serve a big group so no one needs to feel shy asking for seconds!
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Maple Pumpkin Bundt Cake with Cheesecake Filling and Maple Candied Walnuts!!
#pumpkin #cake #cakerecipe
If you haven’t already decided on what dessert to serve for your Thanksgiving dinner, you should seriously consider trying this indulgent Maple Pumpkin Bundt Cake recipe. This not too overly sweet dense cake serves 12-24 people. This cake should be baked the day before you plan to serve it to give it enough time to set and develop the flavours. There are several components to this dish which may be time consuming, but I don’t recommend skipping any because they all add to the decadence of this dessert.
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Ingredients:
Pumpkin Cake
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
1 tsp ground ginger
¼ tsp salt
10 tbsp unsalted butter
½ cup white sugar
(for more sweetness add 1 cup white sugar)
¾ cup brown sugar
⅓ cup maple syrup
2 eggs
1 ¼ cup pumpkin puree
Pumpkin Cheesecake
1 250g package cream cheese
½ cup pumpkin puree
2 tbsp sour cream
¼ cup maple syrup
⅔ cup white sugar
3 tbsp flour
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
1 egg
Maple Cream Cheese Glaze
⅓ cup cream cheese
6 tbsp powdered sugar
1 tsp butter
2 tbsp maple syrup
1 tsp vanilla
Maple Candied Walnuts
½ cup chopped walnuts
¼ cup maple syrup
⅛ tsp salt
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Spiced Maple-Walnut Cheesecake
Transform an everyday evening into an extraordinary one with Spiced Maple-Walnut Cheesecake. This maple-walnut cheesecake includes yummy pumpkin pie spice.
Pumpkin Cheesecake with Black Walnut Crust
Ingredients:
spray cooking oil (butter flavor)
1/2 cup black walnuts (crushed) * can use regular walnuts
3- 8 oz packs cream cheese (room temperature)
1/2 cup brown sugar
1/3 cup white sugar
3 eggs
1- 16 oz can solid pack pumpkin (not pumpkin pie filling)
1 tbls cornstarch
2 tsp pumpkin pie spice
Instructions:
Preheat oven to 350 degrees.
Crust:
Spray 2 pie pans liberally with spray cooking oil. Sprinkle walnuts in pie pans fairly evenly. Place pie pans in refrigerator or freezer until filling is ready.
Filling;
Place cream cheese, brown sugar, and white sugar in a bowl and mix thoroughly. Add eggs 1 at a time and mix thoroughly before adding next egg. Add canned pumpkin, cornstarch, and pumpkin pie spice and mix thoroughly. Spoon filling into pie pans and place pie pans on a cookie sheet. Place in oven and bake for 1 hour at 350 degrees. When done, remove from oven and allow to sit on counter until roughly room temperature. Place in refrigerator and chill for a couple of hours before serving.
No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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