Vermont Pumpkin Walnut Cheesecake Recipe

How to Make Vermont Pumpkin Walnut Cheesecake

1. Preheat oven to 325°F (160°C).
2. Crush 1 ½ cups zweiback cookies into crumbs. In a medium bowl, combine the crumbs with ¼ cup granulated sugar and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
3. Press the crumb mixture firmly into the bottom and up the sides of a lightly buttered 9-inch springform pan. Refrigerate while preparing the filling.
4. In a large bowl, beat 16 ounces cream cheese with an electric mixer at medium speed until smooth and creamy.
5. Gradually add 1 cup granulated sugar and ½ cup packed light brown sugar, beating until well combined.
6. Beat in 4 large eggs one at a time, mixing well after each addition. The batter should be light and fluffy.
7. Reduce mixer speed to low and stir in 1 (15-ounce) can pumpkin puree, 1 ½ teaspoons pumpkin pie spice, and 1 cup heavy cream. Mix until just combined.
8. Pour the batter into the prepared crust.
9. Bake for 1 hour and 35 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
10. **Prepare Walnut Topping:** While the cheesecake bakes, combine 4 tablespoons (2 ounces) unsalted butter, ¼ cup packed light brown sugar, and ½ cup chopped walnuts in a small bowl. Mix until crumbly.
11. Remove the cheesecake from the oven. Sprinkle the walnut topping evenly over the top.
12. Bake for an additional 10 minutes.
13. Let the cheesecake cool completely in the springform pan on a wire rack.
14. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
15. Garnish with whipped cream and additional walnuts before serving.