Fresh Pumpkin Cheesecake - cooking recipe

Ingredients

CRUST
1 (6 ounce) package Zwieback toast, crushed
1/4 cup light brown sugar
6 tablespoons butter or 6 tablespoons margarine
FILLING
3 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 cup light brown sugar
4 large eggs
1 cups pumpkin, cooked, drained WELL & mashed or (15 ounce) can pumpkin
1 3/4 teaspoons pumpkin pie spice
1 tablespoon vanilla extract
1/4 cup heavy cream
NUTTY TOPPING
6 tablespoons butter or 6 tablespoons margarine
1 cup light brown sugar
1 cup pecans or 1 cup walnuts, coarsely chopped

Preparation

Make ahead. This needs to chill at least overnight for best quality.
CRUST. Toss crust ingredients together.
Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
Chill.
FILLING. Preheat oven to 350 degrees.
Beat cream cheese until very smooth.
Gradually add sugars, beating until well mixed.
Add eggs, one at a time.
Add pumpkin, spice, vanilla and cream, and mix well.
Pour into prepared pan.
Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
Cool cake, then refrigerate several hours or overnight.
TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.