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Vermont Pumpkin Walnut Cheesecake

Contributed by: Chris WebAdmin. of


  • 1 pkg (6 ounces) zwieback crackers, crush; ed (1 1/2 cups)
  • 1/2 cup granulated sugar
  • 6 tablespoon butter, melted
  • 3 pkg (8 ounces each) cream cheese, softe; ned
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 5 eggs
  • 1 can (16 ounces) pumpkin
  • 1 3/4 teaspoon pumpkin pie spice
  • 1/4 cup heavy cream
  • walnut topping (recipe follows)


Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size bowl. Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan. Chill.

Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating until well mixed. Beat in eggs one at a time, until mixture is light and fluffy. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into prepared pan.

Bake in a slow oven(325 degrees F) for 1 hour and 35 minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an additional 10 minutes. Cool cake on wire rack; refrigerate for several hours, or overnight.

Garnish with whipped cream and pecans, if you wish.

Walnut Topping:

Combine 6 tablespoons softened butter with 1 cup firmly packed light brown sugar in a small bowl: mix well until crumbly. Blend in 1 cup coarsely chopped walnuts.

Serving Size: Makes 16 Servings

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