Ingredients
- 6 eggs
- 1 whipped cream
- 2 pounds cream cheese softened
- 1 1/2 cups pumpkin puree
- 1 1/2 cups sugar
- 3/4 cup vanilla wafer crumbs
- 6 tablespoons melted butter
- 3/8 cup whipping cream
- 3/4 cup graham cracker crumbs
- 3/8 cup brown sugar firmly packed
- 1/2 cup pecans (roasted)
- 1/2 cup walnuts (ground)
- 3/8 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon allspice (ground)
Prepare 9" springform pan (butter sides and bottom). Combine graham or vanill a wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan . Chill. In large bowl, beat cream cheese until light. Gradually add sugar, fl our and spices. Beat in eggs, 1 at a time, blending well. Add pumpkin puree an d blend well. Pour batter into chilled pan and bake in center of oven at 325 F for 90 minutes. Turn off heat and let cake stand for 30 min. with door open. Cool on rack and then chill for 2 hours and top with praline. S nutty Praline Topping: In a small saucepan, combine sugar and cream. Over medi um heat, cook and stir until sugar dissolves. Simmer 5 minutes or until thick ened. Remove from heat; stir in nuts. Keep stirring until praline becomes a b it stiff -then pour onto chilled cheesecake. erve with whipped cream.