Creamy Pumpkin Cheesecake with a Walnut Graham Cracker Crust

Nov 12, 2012 by

Creamy Pumpkin Cheesecake with a Walnut Graham Cracker Crust

Here is a delicious variation on the cheesecake I grew up on.  Adding pumpkin and walnuts to it makes it a great seasonal addition to any table.






1 1/2 C graham cracker crumbs

1/4 cup finely chopped walnuts

1/3 cup sugar

1/3 cup melted unsalted butter





3 8oz packages cream cheese, room temperature

4 eggs, room temp

1 cup sugar

1 tsp vanilla

3/4 cup canned pumpkin pie filling (you can find this in the baking aisle- make sure you get the pie filling, and not just pure pumpkin because it has all the spices already in it)

3 Tbsp flour




2 cups sour cream

2 Tbsp granulated sugar



1.  Combine all crust ingredients, mix well and press firmly to the bottom of your springform pan.  Refrigerate.


2.  For the filling, beat cheese at medium speed until creamy.  Add eggs, vanilla, and sugar, flour, and pumpkin pie mix.  Continue beating until very creamy.

3.  Pour into pie crust and bake at 375 for 40 minutes.  Top of cake should begin to crack around the edges, and the middle should be fairly firm.  Remove from oven.


4.  Mix sour cream and sugar and pour over the top of the cheesecake.  Bake 10 minutes longer


5.  Cool slightly and then refrigerate at least 6 hours before serving.


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