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Vermont Pumpkin Walnut Cheesecake

Author/Submitted by:
Servings: 16
Categories: Cheesecakes / Desserts

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 From: Family Circle (date unknown)

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