Vermont Pumpkin Walnut Cheesecake

Recipe by Karen..
READY IN: 2hrs 5mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
  • Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and 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, pumpkin pie spice and heavy cream at low speed.
  • Pour into prepared pan.
  • Bake at 325* for 1 hour and 35 minutes.
  • Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
  • Cool cake on wire rack; refrigerate several hours or overnight.
  • Garnish with whipped cream and additional nuts, if desired.
  • Walnut Topping: Combine butter and brown sugar until crumbly.
  • Blend in walnuts.
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