At butterknife-point, I forced my sister to peruse the archives of her recipe-box until she was able to produce the following oh-so-delicious cheesecake recipe. Thank you, Nancy!!
Crust:
1 3/4 c graham cracker crumbs
1/4 c walnuts chopped fine
1/2 tsp cinamon
1/2 c melted butter
Filling:
24 oz cream cheese softened delicately
3/4 c sugar
16 oz pumpkin
5 eggs
1/4 c coffee cream
3/4 c brown sugar packed
1 3/4 tsp pumpkin pie spice
Mix all crust ingredeints and set aside 3 tsp for topping.
Press remainder into bottom and side of 9" springform pan.
Beat cream cheese until fluffy. Gradually add sugar and bet well. Add eggs 1 at atime until beaten light and fluffy.
Beat in pumpkin and spice and cream - mix until smooth.
Pour in pan and add topping.
Bake at 350 degrees Fahrenheit for 1 hour and 45 minutes.
Allow to cool sensibly.
Refrigerate for a good amount of time and then clut into slices for sharing.
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