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Ingredients
Serves 8
Crust
6 tablespoons butter, room tempera- ture
3 tablespoons firmly packed
light brown sugar
1 large egg yolk
3⁄4 cup unbleached all-purpose
flour
1⁄4 cup finely ground walnuts (about 1/3 cup walnut halves, pulsed in
the food processor until ground but not pasty)
1⁄4 teaspoon ground
cinnamon
Filling
2 8-ounce packages cream cheese, room temperature (do not use light
or reduced fat cream cheese)
3⁄4 cup firmly packed light brown sugar
1⁄2
cup granulated sugar
1 large egg
1 large egg yolk
11⁄4 cups unsweetened
pumpkin puree (preferably organic)
3⁄4 teaspoon ground cinnamon
1⁄4
teaspoon ground cloves
Topping
1 cup sour cream (do not use light or reduced fat sour cream)
1
tablespoon firmly packed light brown sugar
1⁄2 teaspoon pure vanilla
extract
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![Beyond the Pie]()
Pumpkin Cheesecake with Walnut Crust
Although it’s terrific at holiday time, there’s no need to wait until
Thanksgiving to enjoy a variation on the classic pumpkin pie. Best when made a
day in advance.
1. Make the crust: Preheat oven to 350°. Lightly butter the bottom of
a 91⁄2-inch or 10-inch spring form pan. (Note: a 91⁄2- inch or 10-inch pan works
much better than a 9-inch pan for this recipe.)
2. Beat butter and sugar in a
bowl until light and fluffy. Add the egg yolk and blend. Add flour, walnuts, and
cinnamon and mix until just combined. Do not over-mix.
3. Lightly flour your
fingertips and press the mixture onto the bottom of the cheesecake pan. Place in
the oven and bake 15-20 minutes or until golden brown; set aside to cool for at
least 10 minutes. Lower oven temperature to 275°.
4. Make the filling: Beat
the cream cheese, brown sugar, and granulated sugar until light and fluffy. Add
egg and egg yolk and beat well. Add pumpkin, cinnamon, and cloves and beat until
smooth. Pour into the cooled crust and bake for 11⁄2 hours or until center is
set.
5. Remove from the oven and let stand for 5 minutes at room temperature
while you make the topping.
6. Increase oven temperature to 350°. Make the
topping: Mix the sour cream, brown sugar, and vanilla in a bowl and spread
evenly over the top of the warm cheesecake. Return cheesecake to the oven and
bake 10 minutes more until topping seems set; it may have a few “cracks” on the
surface. Cool completely. Cover and chill for at least 8 hours before serving.
Serve cold.
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