Pumpkin Walnut Cheesecake

A cream cheese, whipping cream & pumpkin batter--flavored with pumpkin pie spice--is baked in a gingersnap crust & topped with a nut mixture.

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Ingredients:

• 6 oz of gingersnaps, finely crushed
• 1 cup granulated sugar, divided
• 1/2 cup packed brown sugar
• 6 Tbsp butter, melted
• 24 oz cream cheese, softened
• 5 eggs
• 16 oz pumpkin
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup heavy whipping cream
• Topping--
• 6 Tbsp butter, softened
• 1 cup brown sugar
• 1 cup walnuts, coarsely chopped

Method

1.Heat oven to 325F. 2.Blend gingersnap crumbs, 1/2 cup of the granulated sugar, and the 6 tablespoons of melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch springform pan. Chill. 3.Beat the cream cheese until smooth. 4.Add the remaining 1/2 cup sugar and the 1/2 cup brown sugar, beating until well mixed. 5.Beat in the eggs, one at a time, beating at low speed until combined. 6.Beat in the pumpkin pie spice and the cream at low speed. 7.Mix in the pumpkin by hand, and pour into prepared pan. 8.Bake about 1 hour and 35 minutes, or until done. 9.While cheesecake is baking, mix the topping ingredients: first mix the butter and brown sugar until crumbly, then blend in the nuts. 10.After about 1 hour and 35 minutes, remove the cheesecake from the oven. Spread the topping over it, and return it to the oven for 10 minutes. 11.Remove from oven and cool on wire rack. 12.Refrigerate several hours or overnight.

Notes: A family favorite during the holiday season.

Number of servings: 10-12

Submitted By: V_Man
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