Pumpkin Walnut Cream Cheesecake

Ingredients & Directions


VCDT13A
Crust:
1 c Chopped walnuts
1/2 c Sugar
Mix and pat into bottom and
Filling:
And softened in a microwave
5 Jumbo eggs; out of shell and
1 c Brown sugar
1/4 c Cornstarch
1 cn Pumpkin
2 c Dried bread crumbs
1 Butter
1 ts Cinnamon
Springform pan
2 lb Cream cheese; unwrapped
On high
Warmed in micro 25 secs.
1/3 c Sugar
1/2 c Heavy cream
1 3/4 ts Pumpkin pie spice

Beat cheese until light and fluffy. Add sugar and beat again. Add
eggs one at a time; beating after each. Add remaining ingredients.
Mix well. Pour into crust and bake at 450 for 15 minutes with a pan
of water on the bottom rack of oven. Reduce temp to 250 and bake
1-1/2 hours longer. Combine 6 T. butter with 1 cup firmly packed
brown sugar and one cup chopped walnuts. Return to oven for 10
minutes. Remove. Run knife around edge and cool thoroughly. Chill.

Yields
12 Servings

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