diamond pumpkin walnut cheesecake

Name: Diamond Pumpkin Walnut Cheesecake
Cook time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: CRUST:; 1 1/2 cup(s) Diamond of California Walnuts; 1/4 cup(s) granulated sugar; 1/4 can(s) unsalted butter, melted; CHEESECAKE:; 3 package(s) (8 oz. each) cream cheese, softened; 1 cup(s) granulated sugar; 1/4 cup(s) packed light brown sugar; 2 large eggs; 1 can(s) (15 oz.) 100% pure pumpkin; 2/3 cup(s) (5 fl. oz. can) evaporated milk; 2 tablespoon(s) corn starch; 1 1/4 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground nutmeg

review

From DiamondNuts.com

This delicious cheesecake may just inspire someone to carve a giant heart into the nearest pumpkin.

yield 6 -8

cook time 1 Hr 10 Min

method Bake

Ingredients For diamond pumpkin walnut cheesecake

CRUST:
1 1/2 c

Diamond of California Walnuts
1/4 c

granulated sugar
1/4 can

unsalted butter, melted
CHEESECAKE:
3 pkg

(8 oz. each) cream cheese, softened
1 c

granulated sugar
1/4 c

packed light brown sugar
2 lg

eggs
1 can

(15 oz.) 100% pure pumpkin
2/3 c

(5 fl. oz. can) evaporated milk
2 Tbsp

corn starch
1 1/4 tsp

ground cinnamon
1/2 tsp

ground nutmeg

How To Make diamond pumpkin walnut cheesecake

1
Preheat oven to 350º.

2
Crust: In a food processor, pulse walnuts and sugar together until finely ground. Add butter and pulse until mixture looks like moist sand. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 10 minutes. Cook on wire rack for 10 minutes.
3
Cheesecake: Beat cream cheese, granulated sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
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