Vermont Pumpkin Walnut Cheesecake
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.
Steps
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.
Ingredients
zwieback toast, granulated sugar, butter, cream cheese, brown sugar, eggs, pumpkin, pumpkin pie spice, heavy cream, walnuts