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Pumpkin Walnut Cheesecake

1 package (6 ounces) zwieback crackers, crushed (app. 1.5 cups)
1 cup sugar (divided as 1/4 cup and 3/4 cup)
3/4 cup firmly packed light brown sugar
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
5 eggs
1 can (16 ounces) pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream

6 tablespoons butter, softened
1 cup firmly packed light brown sugar
1 cup coarsly chopped walnuts

Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted
butter. Press firmly over bottom and up sides of a lightly buttered
9-inch spring-form pan. Chill.

Beat the cream cheese until smooth. Add the 3/4 cup sugar and the
3/4 cup brown sugar, beating until well mixed. Beat in the eggs
one at a time, until mixture is light and fluffy. Beat in the
pumpkin pie spice and the heavy cream at low speed. Mix in the
pumpkin. Pour into prepared pan.

Bake in a slow oven (325) for one hour and 35 minutes.

While pie is baking, mix the topping ingredients, first the butter
and brown sugar until crumbly, then blending in the nuts.

After the one hour and 35 minutes, remove the pie from the oven.
Spread the topping over it, and return it to the oven for 10 minutes.

Remove from oven and cool on a wire rack. Refrigerate for several
hours, or overnight.

Garnish with whipped cream and more walnuts or pecans.


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