Get ready to fall in love with the most decadent autumn dessert that'll make your taste buds dance with joy! Our Vermont Pumpkin Walnut Cheesecake is not just a dessert - it's a creamy, nutty slice of pure comfort that transforms an ordinary evening into a gourmet experience. Imagine a velvety smooth pumpkin cheesecake with a crisp graham cracker crust and a sprinkle of crunchy walnuts that will transport you straight to a cozy Vermont kitchen on a crisp fall afternoon.
Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the springform pan, creating an even crust. Use the back of a spoon or a flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth and creamy, using an electric mixer on medium speed. Scrape down the sides of the bowl periodically.
- Add the pumpkin puree, eggs, vanilla extract, and cinnamon to the cream cheese mixture. Beat until well combined and no lumps remain.
- Gently fold in half of the chopped walnuts into the cheesecake batter, reserving the remaining walnuts for topping.
- Pour the cheesecake batter into the prepared graham cracker crust, spreading it evenly with a spatula.
- Sprinkle the remaining chopped walnuts on top of the cheesecake batter.
- Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. The cheesecake will continue to set as it cools.
- After cooling, refrigerate the cheesecake for at least 4 hours or overnight to ensure it is fully chilled and set.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan and slice into 10 servings.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to prevent cracking and ensure even baking.
- Don't overmix the batter - this can incorporate too much air and cause the cheesecake to crack.
- The cheesecake is done when the center is slightly jiggly but not liquid - it will continue to set while cooling.
- Always let the cheesecake cool completely at room temperature before refrigerating to prevent condensation.
- For clean slices, use a warm, clean knife and wipe it between each cut.
- Store the cheesecake covered in the refrigerator for up to 5 days for maximum freshness.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 9g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 125mg
