Cheesecake ( vermont pumpkin walnut )

Yield: 16 servings

Measure Ingredient
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
5 Eggs
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)

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