Vermont Pumpkin Walnut Cheesecake
(16 servings)

1 pkg (6 ounces) zwieback crackers, crushed (1 1/2 cups)
1/2 c Granulated sugar
6 tb Butter, melted
3 pkg (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 tsp Pumpkin pie spice
1/4 c Heavy cream
Walnut Topping (recipe follows)

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. 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. 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.