Vermont Pumpkin Walnut Cheesecake

* Exported from MasterCook *

Vermont Pumpkin Walnut Cheesecake

Recipe By : unknown
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces zwieback crackers -- crushed (1 1/2 cups)
1/4 cup sugar
6 tablespoons butter -- melted
24 ounces cream cheese -- softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
5 eggs
1 can pumpkin -- (16 ounces)
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream
Walnut Topping
6 tablespoons butter -- softened
1 cup firmly packed light brown sugar
1 cup coarsely chopped walnuts

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 springform 
pan. Chill. Beat cream cheese in a large bowl with 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 pie spice and heavy 
cream at low speed. Pour into prepared pan. Bake in a slow oven (325 degrees) 
for one hour and 35 minutes. Remove cake from oven. Sprinkle with Walnut 
Topping. Bake an additional 10 minutes. Cool cake on wire rack. Refrigerate 
several hours, or overnight. Garnish with whipped cream and pecans, if you 
wish. Walnut Topping: Combine softened butter with light brown sugar in a small 
bowl. Mix well until crumbly. Blend in walnuts. 

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