Vermont Pumpkin Walnut Cheesecake

Karen=^..^='s Note:

Yum! Perfect for holiday baking or anytime! This is a pretty easy recipe considering it looks and tastes like you spent hours on it. This came in my first recipe box when I was teenager.

• Total Time: 2 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 35 mins

Ingredients:

Servings: 15

• 1 (6 ounce) package Zwieback toast , crushed (1 1/2 cups)
• ¼ cup granulated sugar
• 6 tablespoons butter , melted
• 3 (8 ounce) packages cream cheese , softened
• ¾ cup granulated sugar
• ¾ cup firmly packed brown sugar
• 5 eggs
• 1 (16 ounce) can pumpkin
• 1 ¾ teaspoons pumpkin pie spice
• ¼ cup heavy cream

Walnut topping

• 6 tablespoons butter , softened
• 1 cup firmly packed brown sugar
• 1 cup coarsely ground walnuts

Directions:

1. Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
2. Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
3. Beat cream cheese in a large bowl with mixer at medium speed until smooth.
4. Add sugars gradually, beating until well mixed.
5. Beat in eggs, one at a time, until mixture is light and fluffy.
6. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
7. Pour into prepared pan.
8. Bake at 325* for 1 hour and 35 minutes.
9. Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
10. Cool cake on wire rack; refrigerate several hours or overnight.
11. Garnish with whipped cream and additional nuts, if desired.
12. Walnut Topping: Combine butter and brown sugar until crumbly.
13. Blend in walnuts.