Vermont Pumpkin Walnut Cheesecake

• 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

1. Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size bowl.
2. Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan.
3. Chill 2.
4. Beat cream cheese in a large bowl with electric mixer at medium speed until smooth.
5. Add sugars gradually, beating until well mixed.
6. Beat in eggs one at a time, until mixture is light and fluffy.
7. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
8. Pour into prepared pan.
9. Bake in a slow oven(325F (160C).)
10. for 1 hour and 35 minutes.
11. Remove cake from oven; sprinkle with Walnut Topping; bake an additional 10 minutes.
12. Cool cake on wire rack; refrigerate for several hours, or overnight.
13. Garnish with whipped cream and pecans, if you wish.
14. WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly packed light brown sugar in a small bowl: mix well until crumbly.
15. Blend in 1 cup coarsely chopped walnuts.

zwieback crackers, sugar, butter, cream cheese, sugar, brown sugar, eggs, pumpkin, pumpkin pie spice, heavy whipping cream

Taken from recipeland.com/recipe/v/vermont-pumpkin-walnut-cheeseca-44262 (may not work)