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Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl. Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill. Beat cream cheese in a large bowl with 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. Bake at 325* for 1 hour and 35 minutes. Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes. Cool cake on wire rack; refrigerate several hours or overnight. Garnish with whipped cream and additional nuts, if desired. Walnut Topping: Combine butter and brown sugar until crumbly. Blend in walnuts.
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Achievable elevated desserts — laminated doughs, cakes, custards
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Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards