Vermont Pumpkin Walnut Cheesecake - cooking recipe

Ingredients

1 (6 ounce) package Zwieback toast, crushed (1 1/2 cups)
1/4 cup granulated sugar
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
5 eggs
1 (16 ounce) can pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream
Walnut topping
6 tablespoons butter, softened
1 cup firmly packed brown sugar
1 cup coarsely ground walnuts

Preparation

Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
Beat cream cheese in a large bowl with 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.
Bake at 325* for 1 hour and 35 minutes.
Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
Cool cake on wire rack; refrigerate several hours or overnight.
Garnish with whipped cream and additional nuts, if desired.
Walnut Topping: Combine butter and brown sugar until crumbly.
Blend in walnuts.