Vermont Pumpkin Walnut Cheesecake

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

1. Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
2. Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
3. Beat cream cheese in a large bowl with mixer at medium speed until smooth.
4. Add sugars gradually, beating until well mixed.
5. Beat in eggs, one at a time, until mixture is light and fluffy.
6. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
7. Pour into prepared pan.
8. Bake at 325* for 1 hour and 35 minutes.
9. Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
10. Cool cake on wire rack; refrigerate several hours or overnight.
11. Garnish with whipped cream and additional nuts, if desired.
12. Walnut Topping: Combine butter and brown sugar until crumbly.
13. Blend in walnuts.

zwieback, sugar, butter, cream cheese, granulated sugar, brown sugar, eggs, pumpkin, pumpkin pie spice, heavy cream, topping, butter, brown sugar, walnuts

Taken from www.food.com/recipe/vermont-pumpkin-walnut-cheesecake-42661 (may not work)