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