Vermont Pumpkin Walnut Cheesecake
 
Author:
Recipe type: Desserts
Serves: 16
Ingredients
  • 1 package Zwieback crackers, crushed (1 1/2 Cups)
  • 1/2 Cup granulated sugar
  • 6 Tablespoons butter, melted
  • 3 packages cream cheese, softened
  • 3/4 Cup granulated sugar
  • 3/4 Cup firmly packed light brown sugar
  • 5 eggs
  • 1 can pumpkin
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/4 Cup heavy cream
  • walnut topping (recipe follows)
Instructions
  1. 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.
  4. 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.
  5. 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.
  6. Makes 16 servings
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