Vermont Pumpkin Walnut Cheesecake
Contributed by: Chris WebAdmin. of RecipesNow.com
- 1 pkg (6 ounces) zwieback crackers, crush; ed (1 1/2 cups)
- 1/2 cup granulated sugar
- 6 tablespoon butter, melted
- 3 pkg (8 ounces each) cream cheese, softe; ned
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 5 eggs
- 1 can (16 ounces) pumpkin
- 1 3/4 teaspoon pumpkin pie spice
- 1/4 cup heavy cream
- walnut topping (recipe follows)
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.
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.
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.
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.
Serving Size: Makes 16 Servings