Vermont pumpkin walnut cheesecake
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Vermont pumpkin walnut cheesecake
  Pumpkin    Cheesecakes    Walnuts  
Last updated 6/12/2012 1:28:33 AM. Recipe ID 63960. Report a problem with this recipe.
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      Title: Vermont pumpkin walnut cheesecake
 Categories: Cheesecakes
      Yield: 16 Servings
 
      1 pk (6 ounces) zwieback
           -crackers, crushed (1 1/2
           -cups)
    1/2 c  Granulated sugar
      6 tb Butter, melted
      3 pk (8 ounces each) cream
           -cheese, softened
    3/4 c  Granulated sugar
    3/4 c  Firmly packed light brown
           -sugar
      5    Eggs
      1 cn (16 ounces) pumpkin
  1 3/4 ts Pumpkin pie spice
    1/4 c  Heavy cream
           Walnut Topping (recipe
           -follows)
 
  1. Blend zwieback crumbs, the 1/4 cup sugar and the butter in a
  medium-size bowl. Press firmly over bottom and up side of a lightly
  buttered 9-inch spring-form pan. Chill 2. Beat cream cheese in a
  large bowl with electric mixer at medium speed until smooth. Add
  sugars gradually, beating until well mixed. Beat in eggs one at a
  time, until mixture is light and fluffy. Beat in pumpkin, pumpkin pie
  spice and heavy cream at low speed. Pour into prepared pan. 3. Bake
  in a slow oven(325 degrees F.) for 1 hour and 35 minutes. Remove cake
  from oven; sprinkle with Walnut Topping; bake an additional 10
  minutes. Cool cake on wire rack; refrigerate for several hours, or
  overnight. Garnish with whipped cream and pecans, if you wish.
  
  WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup
  firmly packed light brown sugar in a small bowl: mix well until
  crumbly. Blend in 1 cup coarsely chopped walnuts.
  
  Makes 16 servings. Recipe From: Family Circle (date unknown)
 




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Recipe ID 63960 (Apr 03, 2005)

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