6 oz Zwieback crackers, crushed
1 c Sugar
3/4 c Brown sugar
6 tb Butter, melted
24 oz Cream cheese, softened
5 Eggs
16 oz Pumpkin
1 3/4 ts Pumpkin pie spice
1/4 c Heavy cream
Topping:
6 tb Butter, softened
1 c Brown sugar
1 c Walnuts, coarsely chopped
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter.
Press firmly over bottom and up sides of a lightly buttered 9-inch
spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4
cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in
the eggs one at a time, until mixture is light and fluffy. Beat in the
pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin.
Pour into prepared pan. Bake in a slow oven (325) for one hour and 35
minutes. While pie is baking, mix the topping ingredients (the last 3
ingredients), first the butter and brown sugar until crumbly, then blending
in the nuts. After the one hour and 35 minutes, remove the pie from the
oven. Spread the topping over it, and return it to the oven for 10 minutes.
Remove from oven and cool on a wire rack. Refrigerate for several hours, or
overnight. This cheesecake is rather large, and incredibly rich. Everyone
always wants more than they can fit in their stomach! And the recipe!
:-) Serving suggestion: Some like this garnished with whipped cream and
more walnuts, or with whipped cream and pecans.
