Ingredients Jump to Instructions ↓

  1. 6 oz Zwieback crackers, crushed

  2. 1 c Sugar

  3. 3/4 c Brown sugar

  4. 6 tb Butter, melted

  5. 24 oz Cream cheese, softened

  6. 5 Eggs

  7. 16 oz Pumpkin

  8. 1 3/4 ts Pumpkin pie spice

  9. 1/4 c Heavy cream

  10. Topping: 6 tb Butter, softened

  11. 1 c Brown sugar

  12. 1 c Walnuts, coarsely chopped

  13. 1/4 cup sugar, and the

  14. 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the

  15. 3/4 cup sugar and the

  16. 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe! :-


Send feedback