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Power of the Pumpkin Cheesecake

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 3 hr
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!
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