1. Heat oven to 350°.
2. Mix cookie crumbs and margarine. Press evenly on bottom of spring form pan, 9 x 3 inches. Bake 10 minutes cool.
3. Reduce oven temperature to 300°.
4. Beat cream cheese, 1 cup sugar, the cinnamon, ginger and cloves in 4-quart bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time on low speed. Pour over crumb mixture.
5. Bake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours but no longer than 48 hours.
6. Cook and stir 2 tablespoons sugar and the walnuts over medium heat until sugar is melted and nuts are coated. Immediately spread on a dinner plate or aluminum foil cool. Carefully break nuts apart to separate if necessary. Cover tightly and store at room temperature up to 3 days.
7. Loosen cheesecake from side of pan remove side of pan. Beat whipping cream in chilled 1 1/2-quart bowl until stiff. Pipe whipped cream around edge of cheesecake arrange walnuts on top. Refrigerate any remaining cheesecake immediately.
1 PIECE: Calories 450 (Calories from Fat 290) Fat 32g (Saturated 17g) Cholesterol 150mg Sodium 310mg Carbohydrates 33g (Dietary Fiber 1g) Protein 8g.
This Pumpkin Cheesecake recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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