Carolyn's Pumpkin Cheesecake

Ingredients for filling:

• 24 oz. (675 gr) cream cheese
• ¾ cup (180 ml) brown sugar
• ¾ cup (180 ml) white sugar
• 5 eggs
• ¼ cup (4 tablespoons, 60 ml) heavy cream
• 16 oz. (450 gr) can pumpkin
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• Frank adds ½ teaspoon ground ginger

Ingredients for Graham cracker crust:

• 1¼ cups (300 ml) graham crumbs
• ¼ cup (4 tablespoons, 60 ml) sugar
• 1/3 cup (80 ml) melted butter

Ingredients for topping:

• 1 cup (240 ml) sugar
• 6 tablespoons (90 ml) butter
• 1 cup (240 ml) chopped walnuts

Instructions:

• Mix cheese with the brown & white sugar in electric mixer
• Add eggs one at a time
• Add cream, pumpkin and spices
• Mix the crust ingredients
• Press crust mix into the bottom of a spring form pan
• Note: use either one 10-inch (25 cm) pan, or two pans: an 8 inch (20 cm) & a 6 inch (15 cm)
• Mix topping ingredients, bring to a boil, and thicken
• Pour cream cheese mixture into springform pan with the graham crust. The mixture rises slightly, so: do not top off the pan!
• Preheat oven to 325 °F (165 °C)
• Bake 1 hour
• Take out of oven and add the topping
• Bake another 10 minutes
• Cool in the pan and refrigerate. [Carolyn Chase]