Pumpkin-Walnut Cheesecake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan.

2 . Stage

Mix zwieback crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well combined. Press firmly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill.

3 . Stage

Beat cream cheese in a large bowl with an electric mixer until smooth. Add 3/4 cup white sugar and brown sugar gradually, until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Add pumpkin puree, cream, and pumpkin pie spice and beat on low speed until incorporated. Pour mixture on top of the chilled crust.

4 . Stage

Bake in the preheated oven for 1 hour and 35 minutes.

5 . Stage

While the cheesecake is baking, mix brown sugar, walnuts, and butter for topping together in a small bowl until crumbly.

6 . Stage

Remove cheesecake from the oven and sprinkle with walnut topping. Return to the oven and bake for an additional 10 minutes.

7 . Stage

Remove from the oven and let cool completely. Refrigerate before serving for several hours, or overnight.