Recipe: Vermont Pumpkin Walnut Cheesecake

Title: Vermont Pumpkin Walnut Cheesecake
Categories: Cheesecakes
Yield: 16 servings

1 pk (6 ounces) zwieback 3/4 c Firmly packed light brown
-crackers, crushed (1 1/2 -sugar
-cups) 5 Eggs
1/2 c Granulated sugar 1 cn (16 ounces) pumpkin
6 tb Butter, melted 1 3/4 ts Pumpkin pie spice
3 pk (8 ounces each) cream 1/4 c Heavy cream
-cheese, softened Walnut Topping (recipe
3/4 c Granulated sugar -follows)

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)



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