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Pumpkin Cheesecake with Honeyed Walnuts
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Provided By:
Gail Simmons

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    • Ingredients

    Makes: 9-inch cheesecake

    Directions

    Preheat oven to 375 degrees F.

    FOR THE CRUST:

    Combine graham cracker crumbs, flour, walnuts and 1/2 cup of light brown sugar in a food processor. Process until finely ground, then add butter and puree until smooth. Press the mixture into the bottom of a spring-form 9-inch round cake pan. Bake for 10-12 minutes until firm.

    FOR THE FILLING:

    Sift flour, cinnamon, and allspice together.

    Starting with a paddle attachment in the bowl of an electric mixer, combine the cream cheese and brown sugar. Switch to a whisk attachment and whip until the cream cheese mixture is light and creamy. Add eggs and beat until they just come together. Then with the mixer on low add half of the dry sifted ingredients, then half of the pumpkin puree. Repeat the process until all ingredients are combined. Use a rubber spatula to scrape down the sides as necessary.

    Wrap the outside of the pie pan tightly with foil so that the spring-form pan is sealed. Place it in a large roasting tray. Pour the cheesecake filling into the crust. Drizzle the maple syrup into the filling. Using a skewer, carefully drag maple syrup through filling so it has a marbled effect.

    Transfer entire tray to a 325 degree F pre-heated oven. Fill the roasting tray with hot water so that it comes half-way up the side of the pan, taking care not to splash inside of the cheesecake. Bake for 1 1/2 hours, until the edges are firm and the center is still slightly wobbly when gently shaken. Remove from oven and the water bath and allow to cool for 30 minutes before placing in the fridge to chill for 4 hours or overnight. To remove from pan, run a knife around the edge of the pan and carefully unmold the spring-form.

    FOR THE HONEYED WALNUTS:

    Place roughly chopped walnut halves in a large saute pan and set over high heat. Toss periodically until the pieces are brown around the edges and the nuts become fragrant - about 4 minutes. Season with a pinch of salt. Add honey and toss well until walnut pieces are glazed and shiny. Remove to cool on a piece of parchment paper. Finish the cheesecake by scattering honeyed walnuts evenly scattered over the top.

    What do you think?

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    12 Comments

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    mommie2one4ever

    Made this cheesecake with a simple handheld beater/mixer, combined all ingredients, and took out the maple syrup to cut some of the sugar. As someone else said, just use the regular mixer and improvise. If you want it lower calorie, then cut out the maple syrup and use lower fat cream cheese. You could probably cut out one cup of brown sugar and still have it be fine as well. Sometimes you just have to use common sense.

    November 23 2011 at 6:31 PM Report abuse rate up rate down Reply
    Jean Palmer

    Don't have to have the food processor...just use reg. mixer and or muscle....we have to improvise when we lack the right equipment. It will still be very tasty. Recipe's are just for basic ingredients...we can tweek them to make them work for us...been doing it all of my 50 yrs of cooking....no ones complained yet. LOL

    November 21 2011 at 11:56 AM Report abuse rate up rate down Reply
    rfirsten

    What do I think? I think the recipe should mention how this pumpkin cheesecake can be made without the use of an electric mixer. I, for one, don't own that kitchen appliance. Surely there must be a way to make this, perhaps with a hand-held mixer?

    November 21 2011 at 11:55 AM Report abuse rate up rate down Reply
    Lizzy

    Sounds like a great recipe and I'm willing to try it. I LOVE the pumkin and cream cheese combination.

    November 21 2011 at 11:46 AM Report abuse rate up rate down Reply
    Debs

    All of us don't have food processors and stand mixers with paddle attachments!

    November 21 2011 at 11:17 AM Report abuse rate up rate down Reply
    Madeleine

    Sounds very tasty but why not offer an alternate version where you cut the calories and fat to make it a bit healthier. Not everyone can afford to consume this many calories after a big meal.

    November 21 2011 at 11:13 AM Report abuse rate up rate down Reply
    froncee

    Hi- Looks good but I don't like to make the crust. Would buy one and continue with the filling. Thanks

    November 21 2011 at 10:38 AM Report abuse rate up rate down Reply
    delixiaz

    The only change I made for this recipe was that I didn't add the vanilla because it wasn't on the directions. Anyway, this was so delicious and it literally tasted like Chef Ramsey made it. lol. I never made something so great! :) Thank you!

    December 30 2010 at 7:20 AM Report abuse rate up rate down Reply
    lboyer114

    What "changes" did you make?

    November 29 2010 at 8:45 AM Report abuse rate up rate down Reply
    rojaslac

    this is the best pumkin cheesecake i ever tryed!!!!!!

    November 14 2010 at 3:57 PM Report abuse rate up rate down Reply

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