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Zwieback crackers sugar butter cream cheese sugar brown sugar eggs pumpkin pumpkin pie spice heavy whipping cream
Viewed: 23 - Published at: 6 years agoIngredients
- 1 package Zwieback crackers, crushed (1 1/2 cups)
- 1/2 cup sugar granulated
- 6 tablespoons butter melted
- 24 ounces cream cheese softened
- 3/4 cup sugar granulated
- 3/4 cup brown sugar, light firmly packed
- 5 large eggs
- 16 ounces pumpkin
- 1 3/4 teaspoons pumpkin pie spice
- 1/4 cup heavy whipping cream
Method
- 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 2.
- 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(325F (160C).)
- 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.
