|
Vermont Pumpkin Walnut Cheesecake
Author/Submitted by:
Servings: 16
Categories:
Cheesecakes
/
Desserts
Ingredients: 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)
Directions:
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 From: Family Circle (date unknown)
| 
