Recipe - Vermont Maple-Butternut Squash

1 pack (6 ounces) zwieback
crackers, crushed (1 1/2
cups)
One half cup Granulated sugar
6 tablespoon Butter, melted
3 pack (8 ounces each) cream
cheese, softened
Three fourths cup Granulated sugar
Three fourths cup Firmly packed light brown
sugar
5 Eggs
1 cn (16 ounces) pumpkin
1 Three fourths teaspoon Pumpkin pie spice
One fourth cup Heavy cream
Walnut Topping (recipe
follows)

1. Blend zwieback crumbs, the One fourth cup sugar and the butter in a mediumsize
bowl. Press firmly over bottom and up side of a lightly buttered 9inch
springform pan. Chill 2. Beat cream cheese in a large bowl with electric
mixer at medium speed until smooth. Add sugars gradually, beating until
well mixed. Beat in eggs one at a time, until mixture is light and fluffy.
Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into
prepared pan. 3. Bake in a slow oven(325 degrees F.) for 1 hour and 35
minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an
additional 10 minutes. Cool cake on wire rack; refrigerate for several
hours, or overnight. Garnish with whipped cream and pecans, if you wish.

WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly
packed light brown sugar in a small bowl: mix well until crumbly. Blend in
1 cup coarsely chopped walnuts.

Makes 16 servings. Recipe From: Family Circle (date unknown)