Ingredients
2 cups graham cracker crumbs1/4 cup sugar6 tablespoons butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar3/4 cup packed dark brown sugar1 can (15 ounces) solid-pack pumpkin1/4 cup heavy whipping cream1 teaspoon ground cinnamon1 teaspoon ground cloves5 large eggs, lightly beatenTOPPING:6 tablespoons butter, softened1 cup packed dark brown sugar1 cup chopped walnuts
Preparation
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
In a large bowl, beat 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 in. of hot water to larger pan.
Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
Bake 45 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 side of pan.
