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Essex Pumpkin Walnut Cheesecake




Source of Recipe


Internet


List of Ingredients




6 oz. gingersnap cookies, crushed
1 cup sugar
3/4 cup brown sugar
6 tbsp. butter, melted
24 oz. cream cheese, softened
5 eggs
16 oz. pumpkin puree
1-3/4 tsp. pumpkin pie spice
1/4 cup heavy cream

Topping:
6 tbsp. butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped


Recipe



Preheat oven to 325 degrees. Blend cookie crumbs, 1/4-cup sugar and the 6 tbsp. melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch springform 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 puree and pour into prepared pan. Bake in a slow oven (325 degrees) 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 topping over it and return to oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours or overnight. This recipe makes a rather large, very rich cheesecake. If desired, serve with whipped cream and additional walnuts sprinkled on top.