VERMONT PUMPKIN WALNUT
Crust: 1 (6 oz) package of crushed zwieback crackers, (1 1/2 cups), baby food section. 1/4 cup sugar 6 tbsp. butter – melted Cheesecake: 3 – 8 oz packages cream cheese – softened 3/4 cup sugar 3/4 cup light brown sugar – firmly packed 5 eggs 1 (16 oz) can pumpkin 1 3/4 tsp. pumpkin pie spice 1/4 cup heavy cream Walnut Topping: 6 tbsp. butter – softened 1 cup chopped walnuts 1 cup firmly packed brown sugar
Blend zwieback crumbs, 1/4 cup sugar and 6 T butter in a medium size bowl. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat cream cheese in a large bowl at medium speed until smooth. Add sugar gradually and beat 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 prepared pan.Bake in 325 degree oven for 1 hour and 35 minutes. Remove cake from oven and sprinkle with walnut topping. Bake for another 10 minutes. Cool cake on a wire rack; refrigerate several hours or overnight. Serve with whipped cream and pecans if you wish.
Time to Prepare: 15