MUST SHARE: Pumpkin Walnut Cheesecake

Made this for 2 dinner parties and each time it was devoured! (I used light brown sugar and came out just as delicious)

Here goes:

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, softened

Filling:
3 packages (8 oz. 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

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

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

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 cheeksecake.

4. Bake 40 minutes longer until venter is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Enjoy!

Re: MUST SHARE: Pumpkin Walnut Cheesecake

This sounds delish!!!!!!