Ingredients
1 pkg. (6 oz.) graham crackers, crushed (1-1/2 cups)
1/4 cup granulated sugar
6 tbsp. butter, melted
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
5 eggs
1 can (16 oz.) pumpkin
1-3/4 tsp. pumpkin pie spice
1/4 cup heavy cream
walnut topping (below)

Directions
Blend the cracker crumbs, 1/4 cup of sugar and the butter in a medium-size bowl. Press the mixture firmly over the bottom and up the side of a lightly buttered 9-inch springform pan. Chill.

Beat the cream cheese in a large bowl with an electric mixer set at medium speed until smooth. Add the sugars gradually, beating until well mixed. Beat in the eggs one at a time until the mixture is light and fluffy. Beat in the pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into the prepared pan.

Bake at 325 degrees F. for 1 hour 35 minutes. Remove the cake from the oven and sprinkle with walnut topping. Bake for an additional 10 minutes. Cool the cake on a wire rack then refrigerate for several hours, overnight if possible. Garnish with whipped cream and pecans if desired.

Walnut Topping

Ingredients
6 tbsp. butter, softened
1 cup firmly packed light brown sugar
1 cup coarsely chopped walnuts

Directions
Combine the softened butter with the light brown sugar in a small bowl. Mix well until crumbly. Blend in the chopped walnuts.