Vermont Pumpkin Walnut Cheesecake


CRUST:

• 1 1/2 cups crushed graham crackers
• 1/4 cup granulated sugar
• 6 tablespoons melted butter

FILLING:

• 3 8-ounce packages softened cream cheese
• 3/4 cup granulated sugar
• 3/4 cup packed light 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 softened butter
• 1 cup packed light brown sugar
• 1 cup coarsely chopped walnuts

Instructions:
CRUST: Blend together all ingredients and press into a 9-inch springform pan, bottom and sides. Chill.

FILLING: 1. Beat cream cheese in a large bowl until smooth.
2. Add sugars gradually, beating until well mixed.
3. Beat in eggs, one at a time, until mixture is light and fluffy.
4. Add spice and cream at low speed. Pour into pan.
5. Bake at 325F for 1 hour and 35 minutes. Remove cake from oven; sprinkle with walnut topping (see below), bake 10 more minutes.
6. Cool cake on wire rack; refigerate. Garnish with whipped cream and nuts if you wish.
Walnut topping: Combine softened butter with the packed light brown sugar. Mix until crumbly. Blend in the coarsely chopped walnuts.