Vermont Pumpkin Walnut Cheesecake

• (6 ounce) package Zwieback toast, crushed (1 1/2 cups)↗1
• granulated sugar↗1⁄4 cup
• butter, melted↗6 tablespoons
• (8 ounce) packages cream cheese, softened↗3
• granulated sugar↗3⁄4 cup
• firmly packed brown sugar3⁄4 cup
• eggs↗5
• (16 ounce) can pumpkin↗1
• pumpkin pie spice1 3⁄4 teaspoons
• heavy cream↗1⁄4 cup
• Walnut topping↗
• butter, softened↗6 tablespoons
• firmly packed brown sugar1 cup
• coarsely ground walnuts↗1 cup

Step-by-step instructions

1. 1

   Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.

2. 2

   Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.

3. 3

   Beat cream cheese in a large bowl with mixer at medium speed until smooth.

4. 4

   Add sugars gradually, beating until well mixed.

5. 5

   Beat in eggs, one at a time, until mixture is light and fluffy.

6. 6

   Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.

7. 7

   Pour into prepared pan.

8. 8

   Bake at 325* for 1 hour and 35 minutes.

9. 9

   Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.

10. 10

    Cool cake on wire rack; refrigerate several hours or overnight.

11. 11

    Garnish with whipped cream and additional nuts, if desired.

12. 12

    Walnut Topping: Combine butter and brown sugar until crumbly.

13. 13

    Blend in walnuts.