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Pumpkin Walnut Cheesecake

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One of my 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!

What You Need:
(Makes: 12 servings)
For the Crust:

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

What to Do:
Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan.

STEP 2) In a large bowl, beat the cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

STEP 3) Bake at 325 degrees for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.

STEP 4) 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.

STEP 5) Happy Holidays & Enjoy!



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