Walnut Pumpkin Cheesecake

This recipe was shared by a friend a few years ago. She brought it into work for us to try and we were all in heaven. Not to mention we all had to have the recipe. This is a showstopper. If you want to impress your guests...this is it! What really surprises is that it is relatively easy to make! The cheesecake is so delicious, but it should be with the addition of heavy cream!! While there is nothing low in calories in this recipe, if you have several guests, this goes a long way. Because of its richness, the slices don't have to be big to be satisfying. (Nothing has to be the size of what you get at the Cheesecake Factory!) Want to dazzle up the presentation? Drizzle some melted white chocolate on the plate before serving and dust with a little nutmeg. You'll be a rock star when you serve this. It is also a great recipe to bring along to a fall dinner party when you are asked to bring a dessert.

Walnut Pumpkin Cheesecake

Crust:

1 6-oz pkg zwieback crackers, crushed (1 ½ cups)

¼ cup sugar

6 Tbsp butter, melted

Cheesecake:

3 8-oz. Pkgs cream cheese, softened

¾ cup sugar

¼ cup firmly packed light brown sugar

5 eggs

1 16-oz can mashed pumpkin

1 ¼ tsp. Pumpkin pie spice

¼ cup heavy whipping cream

Walnut Topping:

6 Tbsp butter, softened

1 cup firmly packed brown sugar

1 cup coarsely chopped walnuts

Crust: Blend crumbs with sugar and butter in bowl. Press over bottom and up sides of a lightly buttered springform pan. Chill.

Cheesecake: Beat cream cheese until smooth. Gradually add sugars, beating to mix well. Beat in eggs one at a time till light and fluffy. Beat in pie spice, cream and pumpkin at low speed. Pour into prepared crust. Bake in oven at 325 degrees F. for 1 ½ hours.

Walnut Topping: Mix butter, brown sugar and walnuts; sprinkle over cheesecake and bake 10 more minutes. Chill and serve.