Pumpkin Cheesecake Recipe

It’s that time of the year again…the time where you mill over recipes day in and day out for the 3 hour feeding frenzy that takes place the third Thursday of November.

We’ve been exchanging ideas around the office and this is one of Duvall’s favorites…Our head of sales Jean Fisk’s Pumpkin Cheesecake with Ginger and Walnuts is to-die-for delicious and she has shared her recipe with us here. What are your favorite seasonal desserts?

Pumpkin Cheesecake with Ginger Walnut Crust

For the Crust:
¾ cup graham cracker crumbs
½ cup ginger snap crumbs
¼ cup ground walnuts
⅓ cup melted butter

Mix crumbs, walnuts and butter. Pat evenly into a 9” spring form pan. Cover the bottom and 1” on sides of the pan. Bake in preheated oven at 350 for 8 minutes. Cool on wire rack.

For the Filling:
3 8oz packages of softened cream cheese
½ cup granulated sugar
16 oz cooked-mashed pumpkin
3 eggs
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon lemon zest

Beat cream cheese and sugar in a large bowl until fluffy. Beat in pumpkin and eggs, mix in spices and lemon zest. Pour mixture into ginger walnut crust. Bake in a preheated oven at 300 until cheesecake is set in the center. About 75 minutes. Cool to room temperature. Refrigerate 3-4 hours or until chilled. Remove the sides of the pan. Garnish with dollops of whipped cream, walnut halves and lemon rind twists.