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Pumpkin Walnut Cheesecake
- 25 Minutes
- 12 ingredients
- Walnuts
- Moderate
- Cheesecake; 6-8 slices
Ingredients
- Crust:
- 1 1/2 cups Diamond of California® Walnuts
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- Cheesecake:
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs
- 1 can (15 oz.) 100% pure pumpkin
- 2/3 cups (5 fl. oz. can) evaporated milk
- 2 tablespoons corn starch
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
The Steps
Crust:
- Preheat oven to 350°F.
- In a food processor, pulse walnuts and sugar together until finely ground. Add butter and pulse until mixture looks like moist sand.
- Press onto bottom and 1 inch up the side of a 9-inch springform pan. Bake for 10 minutes.
- Cool on wire rack for 10 minutes.
Cheesecake:
- Beat cream cheese, granulated sugar, and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well.
- Pour into crust.
- Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
