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Pumpkin Walnut Cheesecake

"One of my Bunco friends gave me this recipe, and it has quickly become a family favorite. It's a great dessert for Thanksgiving and you can't eat just one slice!" Susan Garoutte, Georgetown, Texas

12 ServingsPrep: 40 min. Bake: 1-1/2 hours + chilling

Ingredients

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 ounces) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 eggs, lightly beaten
TOPPING:
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan. In a small bowl, combine cracker crumbs and sugar; stir in
butter. Press onto the bottom and 1 in. up the sides of prepared
pan.
In a large bowl, beat cream cheese and sugars until smooth. Beat in
the pumpkin, cream, cinnamon and cloves until blended. Add eggs;

2 of 2

Pumpkin Walnut Cheesecake (continued)

Directions (continued)

beat on low speed just until combined. Pour over crust. Place
springform pan in a large baking pan; add 1 in. of hot water to
larger pan.
Bake at 325° for 1 hour. For topping, in a small bowl, combine
butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot
cheesecake.
Bake 30 minutes longer or until center is just set. Remove springform
pan from water bath. Cool on a wire rack for 10 minutes. Carefully
run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan.
Yield: 12 servings.

Nutrition Facts: 1 slice equals 667 calories, 43 g fat (22 g saturated fat), 187 mg cholesterol, 379 mg sodium, 65 g carbohydrate, 3 g fiber, 11 g protein.