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Pumpkin Walnut Cheesecake




Source of Recipe


internet


List of Ingredients




1 pkg (6 ounces) zwieback crackers, crushed (app. 1.5 cups)
1 cup sugar (divided as 1/4 cup and 3/4 cup)
3/4 cup firmly packed light brown sugar
6 tblsp butter, melted
3 pkg (8 ounces each) cream cheese, softened
5 eggs
1 can (16 ounces) pumpkin
1 3/4 tsp pumpkin pie spice
1/4 cup heavy cream

For the topping you will need:
------------------------------
6 tblsp butter, softened
1 cup firmly packed light brown sugar
1 cup coarsly chopped walnuts


Recipe



Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted
butter. Press firmly over bottom and up sides of a lightly buttered
9-inch spring-form pan. Chill.

Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4
cup brown sugar, beating until well mixed. Beat in the eggs one at a
time, until mixture is light and fluffy. Beat in the pumpkin pie spice
and the heavy cream at low speed. Mix in the pumpkin. Pour into
prepared pan.

Bake in a slow oven (325) for one hour and 35 minutes.

While pie is baking, mix the topping ingredients, first the butter and
brown sugar until crumbly, then blending in the nuts.

After the one hour and 35 minutes, remove the pie from the oven. Spread
the topping over it, and return it to the oven for 10 minutes.

Remove from oven and cool on a wire rack. Refrigerate for several
hours, or overnight.

This cheesecake is rather large, and incredibly rich. Everyone always
wants more than they can fit in their stomach! And the recipe! :-)

Serving suggestion: Some like this garnished with whipped cream and more
walnuts, or with whipped cream and pecans.