Fresh Pumpkin Cheesecake

This recipe changed our family's Thanksgiving meal FOREVER! I have replaced the traditional pumpkin pie with this cheesecake. The original recipe came from the Dixie Crystals Light Brown Sugar box in 2002. I made minor changes to enhance the flavor of this delectable cheesecake.

• Ready In: 8 hrs
• Serves: 8
• Yields: 1 cheesecake

Ingredients

• CRUST

• 1 (6 ounce) package  Zwieback toast, crushed
• 1⁄4 cup light brown sugar
• 6  tablespoons butter or 6  tablespoons margarine

• FILLING

• 3 (8 ounce) packages cream cheese, softened
• 1⁄2 cup granulated sugar
• 1  cup light brown sugar
• 4  large eggs
• 2  cups pumpkin, cooked, drained WELL & mashed or 1 (15 ounce) can pumpkin
• 1 3⁄4 teaspoons pumpkin pie spice
• 1  tablespoon vanilla extract
• 1⁄4 cup heavy cream

• NUTTY TOPPING

• 6  tablespoons butter or 6  tablespoons margarine
• 1  cup light brown sugar
• 1  cup pecans or 1  cup walnuts, coarsely chopped

Directions

1. Make ahead. This needs to chill at least overnight for best quality.
2. CRUST. Toss crust ingredients together.
3. Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
4. Chill.
5. FILLING. Preheat oven to 350 degrees.
6. Beat cream cheese until very smooth.
7. Gradually add sugars, beating until well mixed.
8. Add eggs, one at a time.
9. Add pumpkin, spice, vanilla and cream, and mix well.
10. Pour into prepared pan.
11. Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
12. Cool cake, then refrigerate several hours or overnight.
13. TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
14. Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.