Pumpkin Walnut Cheesecake

Elsterware - Pumpkin Fall Pies Cheesecake_3.JPG

We are going to get more and more excited about Fall, so you're about to see a whole lot of pies and pumpkins making their way through here! What are your favorite Fall traditions? Share them with us! @Elsterware and #Elsterware on Instagram and Facebook!

 

Want this without the Walnut? Just skip that last part and leave your cheesecake in the oven until the center is soft and cooked through!

Try making your own caramel to put on top too! We've got a recipe for that (just click here!)



Made with our Springform Pan (Find it here on Amazon Prime!

Ingredients

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

Directions

Prep oven at 325F. Grease your 10-inch Elsterware Springform Pan -  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. Cook crust for 8 minutes, then set aside. 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.

Damien Seelbach