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    Vermont Pumpkin Walnut Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    1 pk (6 ounces) zwieback-crackers, crushed (1 1/2-cups)
    1/2 c Granulated sugar
    6 tb Butter, melted
    3 pk (8 ounces each) cream cheese, softened
    3/4 c Granulated sugar
    3/4 c Firmly packed light brown -sugar
    5 Eggs
    1 cn (16 ounces) pumpkin
    1 3/4 ts Pumpkin pie spice
    1/4 c Heavy cream
    Walnut Topping (recipe -follows)

    Recipe



    1. Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size
    bowl. Press firmly over bottom and up side of a lightly buttered 9-inch
    spring-form pan. Chill 2. Beat cream cheese in a large bowl with electric
    mixer at medium speed until smooth. Add sugars gradually, beating until
    well mixed. Beat in eggs one at a time, until mixture is light and fluffy.
    Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into
    prepared pan. 3. Bake in a slow oven(325 degrees F.) for 1 hour and 35
    minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an
    additional 10 minutes. Cool cake on wire rack; refrigerate for several
    hours, or overnight. Garnish with whipped cream and pecans, if you wish.

    WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly
    packed light brown sugar in a small bowl: mix well until crumbly. Blend in
    1 cup coarsely chopped walnuts.
 

 

 

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