Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

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

  3. 1/2 cup Granulated sugar

  4. 6 Tablespoon Butter, melted

  5. 24 ounces cream cheese, softened

  6. 3/4 cup Granulated sugar

  7. 3/4 cup Firmly packed light brown sugar

  8. 5 Eggs

  9. 16 ounces pumpkin

  10. 1 3/4 Teaspoon Pumpkin pie spice

  11. 1/4 cup Heavy cream

  12. Walnut Topping

Instructions Jump to Ingredients ↑

  1. Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-sizebowl. Press firmly over bottom and up side of a lightly buttered 9-inchspring-form pan. Chill 2. Beat cream cheese in a large bowl with electricmixer at medium speed until smooth. Add sugars gradually, beating untilwell mixed. Beat in eggs one at a time, until mixture is light and fluffy.

  2. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour intoprepared pan.

  3. Bake in a slow oven(325 degrees F.) for 1 hour and 35minutes. Remove cake from oven; sprinkle with Walnut Topping; bake anadditional 10 minutes. Cool cake on wire rack; refrigerate for severalhours, or overnight. Garnish with whipped cream and pecans, if you wish.

  4. WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmlypacked light brown sugar in a small bowl: mix well until crumbly. Blend in1 cup coarsely chopped walnuts.


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