Pumpkin Walnut Cheesecake

(Courtesy of Taste of Home)

Ingredients:
2 c. graham cracker crumbs
1/4 c. sugar
6 Tbsp. butter, melted
FILLING:
3 pkgs. (8 oz. each) cream cheese, softened
3/4 c. sugar
3/4 c. packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 c. heavy whipping cream
1 tsp. ground cinnamon
1 tsp. ground cloves
5 eggs, lightly beaten
TOPPING:
6 Tbsp. butter, softened
1 c. packed dark brown sugar
1 c. chopped walnuts

Directions:
Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square).  Securely wrap foil around pan.  In a small bowl, combine cracker crumbs and sugar; stir in the butter.  Press onto the bottom and 1 inch up the sides of the 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 inch of hot water to larger pan.

Bake at 325 degrees for 1 hour.  For topping, in a small bowl, combine butter and brown sugar.  Stir in walnuts.  Carefully sprinkle over hot cheesecake.  Bake 30 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.