VERMONT PUMPKIN WALNUT CHEESECAKE

      Title: VERMONT PUMPKIN WALNUT CHEESECAKE
  Categories: Cheesecakes
       Yield: 16 Servings
  
       1 pk (6 ounces) zwieback
            -crackers, crushed (1 1/2
            -cups)
     1/2 c  Granulated sugar
       6 tb Butter, melted
       3 pk (8 ounces each) cream
            -cheese, softened
     3/4 c  Granulated sugar
     3/4 c  Firmly packed light brown
            -sugar
       5    Eggs
       1 cn (16 ounces) pumpkin
   1 3/4 ts Pumpkin pie spice
     1/4 c  Heavy cream
            Walnut Topping (recipe
            -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 From: Family Circle (date unknown)
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