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.
From
Yields
12 Servings
