Pumpkin Walnut Cheesecake

I made this for our Thanksgiving gathering with family and friends, and it was a big hit! Though it's a cheesecake, it held just enough pumpkin flavor to appeal to the non-cheesecake lovers. I loved this dessert because it was easy to make, melt-in-your-mouth delicious, and the rustic look fit the warmth of the holiday season.

Recipe:

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp butter, melted

Filling:
3 packages (8 oz.) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy whipping cream
1 tsp ground cinnamon
1 tsp ground cloves (I did not have cloves, so I used nutmeg instead)
5 eggs, lightly beaten

Topping:
6 tbsp butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts

Place a greased 9-in. 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 butter. Press onto the bottom and at least 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 the larger pan. (This keeps the cheese moist as it cooks to prevent cracks)

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 the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.