Vermont Pumpkin Cheesecake Remake-4

The Best Vermont Pumpkin Cheesecake Recipe Out There

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:

AuthorCarley KnutsenDifficultyIntermediate

Crust
 1 ½ cups Zwieback Crackers (1 package)
 ¼ cup Sugar
 6 tbsp Butter (melted)
Cheesecake
 3 8 oz Packages Cream Cheese (soft)
 ¼ cup Sugar
 ¾ cup Brown Sugar
 5 Eggs
 1 16 oz Can Pumpkin
 1 ¼ tsp Pumpkin Pie Spice
 ¼ cup Heavy Whipping Cream
Walnut Topping
 6 tbsp Butter (soft)
 1 cup Brown Sugar
 1 cup Coarsely Chopped Walnuts

Crust
1

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.

Cheesecake
2

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.

Walnut Topping
3

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

Crust
 1 ½ cups Zwieback Crackers (1 package)
 ¼ cup Sugar
 6 tbsp Butter (melted)
Cheesecake
 3 8 oz Packages Cream Cheese (soft)
 ¼ cup Sugar
 ¾ cup Brown Sugar
 5 Eggs
 1 16 oz Can Pumpkin
 1 ¼ tsp Pumpkin Pie Spice
 ¼ cup Heavy Whipping Cream
Walnut Topping
 6 tbsp Butter (soft)
 1 cup Brown Sugar
 1 cup Coarsely Chopped Walnuts

Directions

Crust
1

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.

Cheesecake
2

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.

Walnut Topping
3

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.

Vermont Pumpkin Cheesecake

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!

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!

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published. Required fields are marked *