---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecakes
       Yield: 16 servings
       1 pk (6 ounces) zwieback
            -crackers, crushed (1 1/2
     1/2 c  Granulated sugar
       6 tb Butter, melted
       3 pk (8 ounces each) cream
            -cheese, softened
     3/4 c  Granulated sugar
     3/4 c  Firmly packed light brown
       5    Eggs
       1 cn (16 ounces) pumpkin
   1 3/4 ts Pumpkin pie spice
     1/4 c  Heavy cream
            Walnut Topping (recipe
   1. 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. 3. Bake in a slow oven (325 degrees F.) 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.
   Makes 16 servings. Recipe From: Family Circle (date unknown)