Yield: 16 servings
|1 pack||(6 ounces) zwieback crackers, crushed (1 1/2 cups)|
|½ cup||Granulated sugar|
|6 tablespoons||Butter, melted|
|3 packs||(8 ounces each) cream cheese, softened|
|¾ cup||Granulated sugar|
|¾ cup||Firmly packed light brown sugar|
|1 can||(16 ounces) pumpkin|
|1¾ teaspoon||Pumpkin pie spice|
|¼ cup||Heavy cream|
|Walnut Topping (recipe follows)|
1. Blend zwieback crumbs, the ¼ 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.
Makes 16 servings. Recipe From: Family Circle (date unknown)