Categories: Cheesecakes 
      Yield: 16 servings 
  
      1 pk (6 ounces) zwieback               3/4 c  Firmly packed light brown 
           -crackers, crushed (1 1/2                -sugar 
           -cups)                              5    Eggs 
    1/2 c  Granulated sugar                    1 cn (16 ounces) pumpkin 
      6 tb Butter, melted                  1 3/4 ts Pumpkin pie spice 
      3 pk (8 ounces each) cream             1/4 c  Heavy cream 
           -cheese, softened                        Walnut Topping (recipe 
    3/4 c  Granulated sugar                         -follows) 
  
  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)