Pumpkin Walnut Cream Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
VCDT13A
Crust:,
1 cup: Chopped walnuts,
1/2 cup: Sugar,
Mix and pat into bottom and,
Filling:,
And softened in a microwave,
5 Jumbo: eggs, out of shell and
1 cup: Brown sugar,
1/4 cup: Cornstarch,
1 can: Pumpkin,
2 cup: Dried bread crumbs,
1: Butter,
1 tsp: Cinnamon,
Springform pan,
2 lbs: Cream cheese, unwrapped
On high,
Warmed in micro 25 secs.,
1/3 cup: Sugar,
1/2 cup: Heavy cream,
1 3/4 tsp: Pumpkin pie spice,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp