CHEESECAKE: PUMPKIN-WALNUT

Submitted by: jej
Last Updated: 7/20/2005

Pumpkin-Walnut Cheesecake

Grace Howaniec says, "A few purists will take the time to buy a pie pumpkin, cut it into chunks and steam it on a rack over boiling water 35 to 40 minutes, then peel it and puree its bright orange goodness. Most cooks, however, prefer the convenience of store-bought canned pumpkin that is quick and easy and available throughout the year."

She adds, "If your family is receptive to a bit of innovation..., you might find this a good make-ahead dessert. Unlike pie, which suffers in quality if a day old, pumpkin cheesecake improves with a day's rest in the refrigerator."

1 pkg (4 oz.) zwieback toast, crushed --about 1-1/3 cups--
8 T. unsalted butter (divided)
1 c. granulated sugar (divided)
3 pkgs (8 oz. ea.) cream cheese, softened
1-1/4 c. light brown sugar, packed (divided)
5 large eggs
1 can (16 oz.) pumpkin
1-1/4 c. whipping cream (divided)
1-1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
1/8 t. ginger
1/8 t. cloves
1 c. chopped walnuts or pecans
1/2 t. vanilla

1. In small bowl, combine zwieback crumbs, 6 T. of the melted butter and 2 T. of the granulated sugar. Press onto bottom of 10-inch-diameter by 3-inch-deep springform pan. Chill crust in refrigerator while preparing filling.

2. In large mixing bowl, beat cream cheese with electric mixer on med. speed until fluffy, about 3 minutes. Gradually beat in 3/4 c. of the brown sugar. Beat in eggs, one at a time. Stir in pumpkin, 1/4 c. of the cream, cinnamon, nutmeg, allspice, ginger, and cloves. Pour into chilled crust.

3. Combine remaining 1/2 c. brown sugar and remaining 2 T. butter with nuts. Sprinkle over top of cheesecake. Bake in preheated, 325 F. oven for 1 hour and 40 minutes, or until center tests done with a toothpick. Cool in pan on wire rack about 30 minutes. Use knife to loosen cheesecake from sides of pan. Remove sides of pan. Cover and refrigerate until serving time.

4. In deep, chilled (non-plastic) bowl, whip remaining 1 cup whipping cream with electric mixer and chilled beaters on medium-high speed about 2 minutes. Add remaining 2 T. granulated sugar and beat until cream forms soft peaks. Gently fold in vanilla with spatula. Serve atop wedges of cheesecake. Makes 20 servings.