Vermont Pumpkin Walnut Cheesecake

5 hours Prep: 25 minutes Cook: 1 hours

295 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

1	package	Zwieback	crackers, crushed (1 1/2 cups)
1/2	cup	sugar	granulated
6	tablespoons	butter	melted
24	ounces	cream cheese	softened
3/4	cup	sugar	granulated
3/4	cup	brown sugar, light	firmly packed
5	large	eggs
16	ounces	pumpkin
1 3/4	teaspoons	pumpkin pie spice
1/4	cup	heavy whipping cream

Directions

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.

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Nutrition Facts

Serving Size 114g

Amount per Serving

Calories 295 68% of calories from fat

	% Daily Value*
Total Fat 22.0g	35%
Saturated Fat 14.0g	68%
Trans Fat 0.0g
Cholesterol 130mg	43%
Sodium 184mg	8%
Total Carbohydrate 20.0g	7%
Dietary Fiber 1.0g	4%
Sugars 17.0g
Protein 6.0g	11%

Vitamin A	110%		Vitamin C	2%
Calcium	6%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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