Pumpkin pie not your factor? Do this Pumpkin Cheesecake with Walnuts. Topped with a luscious Caramel Sauce, it’s going to give pumpkin dessert a brand new that means!
Are you prepared for Thanksgiving? NO? Me both. How does it all the time come right down to this hectic frenzy proper earlier than holidays once I assume I’m a planner? Fortunately I had this Pumpkin Cheesecake with Walnuts within the works.
Me, of the ‘oh cease with the pumpkin in August’ angle is now, lastly, able to get onboard. With some REAL pumpkin. If canned pumpkin is your factor…go for it, however should you ever have the time and alternative, attempt utilizing a few of the orange squash…it’s superb!
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I found probably the most superb pumpkin selection a number of years in the past referred to as Cinderella, and they’re a double whammy winner. Beautiful in look so that they sit out entrance for adornment for a bit but additionally the very best tasting pumpkin I’ve ever had. I feel a lot better than the extra well-known Sugar Pumpkins I’ve pictured.
Have you ever ever harvested a contemporary pumpkin in your fall pumpkin wants? For many of my life I simply purchased a pumpkin, carved it with my children after which pitched it.
Since our carving pumpkin years are over, I now purchase baking pumpkins for adornment then deliver them in after Halloween to make into pumpkin puree. On this case, it lasted a 12 months…the puree for this Pumpkin Cheesecake was frozen final 12 months! Nonetheless, it’s simple and the outcomes are great.
If you’re so inclined to make use of your personal pumpkin, it’s simple. Clear the pumpkin of all seeds and strings, rub with vegetable oil and bake at 350 levels till you may simply pierce the flesh with a fork. Scrape the pumpkin flesh from the outer shell and puree it utilizing a blender or meals processor.
I prefer to simmer mine for a bit on the range to prepare dinner out a few of the water however that will also be carried out after they’re thawed too. My FoodSaver is my champion as soon as they’re cooked; I put 15 oz into every one; the identical as the quantity that comes within the cans. Really easy and so good; attempt it!
This was actually a simple dessert. I had some gingersnaps (why the crust appears to be like so brown) within the pantry and pumpkin within the freezer in order that mixture spoke to me. I put walnuts into the crust as nicely on on prime of the pie; I referred to as it ‘Pumpkin Cheesecake with Walnuts’ so thought I had higher ship.
Substitute pecans should you want, however both one, toast them first. Nuts tackle a special style when toasted and I really like them extra. I additionally made a bourbon caramel sauce utilizing this recipe for Salted Caramel Sauce.
For the bourbon taste within the caramel sauce, I substituted a few of the cream with bourbon; to style. I did 1 / 4 cup and we beloved it however use from 2-4 Tablespoons to get a pleasant taste with out overpowering it with booze.
I’ve acquired a few different pumpkin desserts you may additionally get pleasure from in addition to a handful of scrumptious cocktails, and one superb pasta dish made with pumpkin. Get pleasure from!
Extra Pumpkin…Fundamental Course, Desserts, and Cocktails!
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PIN IT! ‘Pumpkin Cheesecake with Walnuts’
Pumpkin Cheesecake with Walnuts
Pumpkin Cheesecake with Walnuts is a wealthy and scrumptious dessert that makes common pumpkin pie appear boring…that is extravagant and worthy of a celebration!
For the Gingersnap Crust
- 1 ½ cups gingersnap cookies
- 6 tablespoons melted butter
- ¾ cup finely chopped walnuts
- 6 tablespoons sugar
For the Filling
- 24 ounces 3 packages cream cheese; room temperature
- 1 ¾ cups brown sugar
- 4 eggs
- 15 ounces pumpkin contemporary or canned
- 2 tablespoons. bourbon
- ¼ cup flour
- 2 teaspoons pumpkin pie spice
For Garnish:
- 1 cup toasted walnut or pecan items
- Whipping cream
To Make the Crust
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Combine collectively all components in a bowl or in a processor. Pat right into a 9 inch springform pan; protecting each the underside and about 1 inch on the edges.
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Bake at 375 levels for 8-10 minutes Take away from oven and funky fully.
To Make the Cheesecake
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reheat oven to 325 levels (or flip it down if baking crust and cheesecake in succession).
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Put the cream cheese and brown sugar in a mixing bowl and beat till till mild and fluffy.
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Add the eggs one after the other and beat till included; add the pumpkin and the bourbon and beat to mix.
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Mix the flour and pumpkin pie spice and whisk collectively. Add to the filling and beat gently till easy.
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Pour the filling into the cooled crust.Don’t overfill; depart about 1/2 to three/4 prime area. I had a bit of additional filling so simply baked it in a ramekin for ‘testing.’
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Put the pan into the preheated oven and bake for 1 hour quarter-hour or till it appears to be like set and a toothpick inserted into the center comes out moist however clear.
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Flip the warmth off, crack the oven door about 4 or 5 inches. Depart the cheesecake within the oven with the door cracked open for an extra half-hour. This could assist forestall any cracks however with this dessert it’s probably not a difficulty for the reason that prime is being coated with toasted walnuts, whipped cream and caramel. What cracks?
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Take away from the oven to chill fully. As soon as cooled, put into the fridge till time to serve.
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Fill the highest with toasted walnuts and prime with whipped cream.
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Drizzle the whipped cream with caramel sauce – salted, bourbon or in any other case!
Vitamin Details
Pumpkin Cheesecake with Walnuts
Quantity per Serving
% Every day Worth*
* P.c Every day Values are primarily based on a 2000 calorie weight-reduction plan.
