Vermont Pumpkin Walnut Cheesecake
Indulge in the fall-inspired decadence of Vermont Pumpkin Walnut Cheesecake, a showstopping dessert that marries the rich creaminess of cheesecake with the cozy flavors of autumn. This stunning treat begins with a buttery graham cracker crust laced with chopped walnuts for a delightful crunch. The velvety filling combines tangy cream cheese, earthy pumpkin purée, and warming spices like cinnamon, nutmeg, and ginger, all sweetened with a touch of pure maple syrup for a hint of Vermont flair. Baked to perfection in a water bath for a crack-free finish, this cheesecake is topped with an irresistible aroma and texture that will make it the highlight of your holiday table. Perfect for Thanksgiving or any fall gathering, this dessert is sure to impress your guests and become a seasonal favorite.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 stick unsalted butter, melted
- 0.5 cups chopped walnuts
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup canned pumpkin purée
- 4 large eggs
- 0.5 cups sour cream
- 0.25 cups pure maple syrup
- 2 teaspoons vanilla extract
- 0.25 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to make it watertight.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, melted butter, and chopped walnuts. Mix until the crumbs are evenly moistened.
Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add 1 cup of granulated sugar and 1/2 cup of brown sugar to the cream cheese, and beat until well combined.
Mix in the pumpkin purée, eggs (one at a time), sour cream, maple syrup, and vanilla extract. Scrape down the sides of the bowl as needed to ensure even mixing.
In a small bowl, combine the flour, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water so it reaches about halfway up the sides of the springform pan to create a water bath.
Carefully transfer the pan to the oven and bake for 70-75 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and foil wrapping. Let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
To serve, carefully run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides, slice, and enjoy!
Nutrition Facts
Calories |
6541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.3 g | 552% | |
| Saturated Fat | 231.2 g | 1156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1802 mg | 601% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 609.3 g | 222% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 446.1 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1327 mg | 102% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2320 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
