1 pk (6 ounces) zwieback 3/4 c Firmly packed light brown
-crackers, crushed (1 1/2 -sugar
-cups) 5 Eggs
1/2 c Granulated sugar 1 cn (16 ounces) pumpkin
6 tb Butter, melted 1 3/4 ts Pumpkin pie spice
3 pk (8 ounces each) cream 1/4 c Heavy cream
-cheese, softened Walnut Topping (recipe
3/4 c Granulated sugar -follows)
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
Yields
16 servings