Vermont Pumpkin Cheesecake
Come Thanksgiving, this is everyone’s favorite dessert in my family. It’s the reason why we warmly welcome our out of town family members- they bring us seasonal cheesecake! And now, the secret is out so I’m spreading the holiday cheer with you and your family! Hope your day is more delicious than awkward and may the majority of your family get along peaceably.
Watch the recipe video!
Recipe:
Blend crackers, sugar, and butter in a medium bowl. Grease a 10 inch spring form pan (or larger) and press mixture firmly over the bottom and up the sides. Chill.
Beat cream cheese with an electric mixer at medium speed until smooth. Add sugars gradually until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Beat in pumpkin pie spice and heavy cream at low speed. Pour into pan. Bake at 325 degrees for 1 hour and 35 minutes.
Combine sugar with butter and mix until crumbly. Add in the walnuts. Remove cake from oven, sprinkle with walnut topping and bake an additional 10 minutes. Cool at room temperature, then refrigerate for several hours or overnight. Garnish with whipped cream and bon appetite.
Ingredients
Directions
Blend crackers, sugar, and butter in a medium bowl. Grease a 10 inch spring form pan (or larger) and press mixture firmly over the bottom and up the sides. Chill.
Beat cream cheese with an electric mixer at medium speed until smooth. Add sugars gradually until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Beat in pumpkin pie spice and heavy cream at low speed. Pour into pan. Bake at 325 degrees for 1 hour and 35 minutes.
Combine sugar with butter and mix until crumbly. Add in the walnuts. Remove cake from oven, sprinkle with walnut topping and bake an additional 10 minutes. Cool at room temperature, then refrigerate for several hours or overnight. Garnish with whipped cream and bon appetite.
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Want to Learn the fundamentals of baking?
Start your baking journey off right with my FREE 5-Day Online Baking Bootcamp! Create a free account and start learning today!
Thanks Aunt Cindy for the recipe!
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