Ingredients Jump to Instructions ↓

  1. 1 pack (6 ounces) zwieback crackers, crushed (1 1/2 cups)

  2. 6 tablespoons Butter, melted

  3. 3 packs (8 ounces each) cream cheese, softened

  4. cup Granulated sugar

  5. cup Firmly packed light brown sugar

  6. 5 Eggs

  7. 1 can (16 ounces) pumpkin

  8. 1 3/4 teaspoon Pumpkin pie spice

  9. cup Heavy cream

  10. Walnut Topping (recipe follows)

Instructions Jump to Ingredients ↑

  1. Blend zwieback crumbs, the ¼ 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.

  2. 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.

  3. 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.

  4. Makes 16 servings. Recipe From: Family Circle (date unknown)


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