Vermont Pumpkin Walnut Cheesecake
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 Firml...
Ingredients
- 1package (6 ounces) zwieback
- 6tbsp butter, melted
- 3package (8 ounces each) cream
- 3/4cup firmly packed light brown
- 1can (16 ounces) pumpkin
- 13/4 ts pumpkin pie spice
- 1/4cup heavy cream
Directions
- 1
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, sof
- 2
Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size bowl
- 3
Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan
- 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