| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cheesecakes |
16 |
Servings |
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) |
INSTRUCTIONS
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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