Vermont Pumpkin Walnut Cheesecake Recipe

Vermont Pumpkin Walnut Cheesecake Recipe

Yield: 16 Servings
Recipe by luhu.jp

Ingredients:
1 package: , (6 ounces) zwieback crackers, crushed (1 1/2 cups)
1/2 cup: Granulated sugar,
6 tbsp: Butter, melted
3 package: , (8 ounces each) cream cheese, softened
3/4 cup: Granulated sugar,
3/4 cup: Firmly packed light brown sugar,
5: Eggs,
1 can: , (16 ounces) pumpkin
1 3/4 tsp: Pumpkin pie spice,
1/4 cup: Heavy cream,
Walnut Topping, recipe follows

Directions:

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. 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)


Source from luhu.jp