Pumpkin Walnut Cheesecake

I'm not a huge fan of pumpkin pie, so several years ago I tried this recipe for Pumpkin Walnut Cheesecake and it was a huge hit. Now I have friends who ask for this months in advance of Thanksgiving.

Before moving to Texas in 1982 I got this recipe from my sister, Linda.  It will be a sure-fire hit at your next holiday gathering.  Enjoy!

Pumpkin Walnut Cheesecake

Crust

1 and 1/2 cups crushed vanilla wafers

1/4 cup sugar

6 T melted butter

Combine ingredients and press firmly into the bottom and 1/2 way up the sides of a lightly greased 9 inch springform pan.

Cover the bottom and up the sides (the outside) of the pan with aluminum foil.

Filling

Three 8-oz pkgs Philadelphia cream cheese, room temp

3/4 cup sugar

3/4 cup firmly packed light brown sugar

5 eggs - room temp

1/4 cup heavy cream

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 pound pumpkin

Cram the cheese, add sugars and beat till light and fluffy. Add eggs, one at a time, beating well after each. Stir in cream, spices, and pumpkin.  Pour into prepared pan. Bake at 350 degrees for 1 hour.

NOTE:  line a cookie sheet with aluminum foil and put on the rack under the cheesecake or you will have a huge mess to clean up.   I always forget to do this and will be smelling burnt cheesecake drippings until I decide to clean up the mess.

Topping:

6 T butter, softened

1 cup brown sugar

1 cup coarsely chopped walnuts

While cheesecake bakes, throw the butter, walnuts and brown sugar into a food processor. Pulse till it mixes.   After the cheesecake has baked for 1 full hour, carefully remove from oven and put this on top. I usually take handfuls of the mixture and flatten it out in my hand and carefully place it on top of the cheesecake.  Bake for an additional 15 minutes.

Remove from oven, cool completely, refrigerate overnight.

Before serving, prepare fresh whipped cream to serve with the cheesecake.