Recipe number 68969 is

Vermont Pumpkin Walnut Cheesecake

The ingredients are:
1 package (6 ounces) zwieback crackers, crushed (1 1/2 cups) 1/2 cup Granulated sugar 6 tbsp Butter, melted 3 package (8 ounces each) cream cheese, softened 3/4 cup Granulated sugar 3/4 cup Firmly packed light brown sugar 5 Eggs 1 can (16 ounces) pumpkin 1 3/4 tsp Pumpkin pie spice 1/4 cup Heavy cream Walnut Topping (recipe follows)

The recipe yield is:
16 servings

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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