Power of the Pumpkin Cheesecake
Makes:
8 servings
Total Time:
3 hr
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- Crust-
- 1 package (6 ounce) Zwieback Crackers, crushed (1 1/2 cups)
- 1/4 cup sugar
- 6 tablespoons butter, melted
- Cheesecake-
- 3 packages (8 ounce each) cream cheese, softened
- 3/4 cups sugar
- 1/4 cup firmly packed light brown sugar
- 5 eggs
- 1 1/4 teaspoon pumpkin pie spice
- 1/4 cup heavy whipping cream
- 1 can (16 ounce) mashed pumpkin
- Walnut topping-
- 6 tablespoons butter, softened
- 1 cup firmly packed brown sugar
- 1 cup coarsely chopped walnuts
make it
Crust: blend crumbs with sugar and butter in a bowl. Press over bottom and the sides of a spring board pan. Put in refrigerator
Cheesecake: beat cream cheese until smooth. Gradually add sugars, beating then into the mix well. Beat the eggs in one at a time till the mixture is light and fluffy. Beat in pie spice, cream and pumpkin at a low speed.
Pour into prepared crust (which will be done chilling when you are done with the cheesecake mixture). Bake in oven at 325 degrees Fahrenheit for 1 1/2 hours.
Walnut Topping: mix butter, brown sugar and walnuts; sprinkle over cheesecake and bake for ten more minutes. Chill for about an hour and serve and Enjoy!
Notes
This is an awesome dish for the fall season!
