Shelly's Recipe

PUMPKIN WALNUT CHEESECAKE

Category: Cheesecake

1 (6 oz pkg) zwieback crackers, crushed
1 cup sugar (divided as 1/4 cup and 3/4 cup)
3/4 cup firmly packed light brown sugar
6 tbsp butter, melted
3 (8 oz) pkg cream cheese, softened
5 eggs
1 can (16 oz) pumpkin
1 3/4 tsp pumpkin pie spice
1/4 cup heavy cream

For the topping:
6 tbsp butter, softened
1 cup firmly packed light brown sugar
1 cup coarsely chopped walnuts

Crust: Blend zwieback crumbs, 1/4 cup sugar, and the 6 tbsp melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill.

Filling: 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 at 325 for 1 hour and 35 minutes.

While pie is baking, mix the topping ingredients, first the butter and brown sugar until crumbly, then blending in the nuts.

After baking the cheesecake, 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.

Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans.