By Chef Danielle October 14th, 2009
Crust
4 cups graham cracker crumbs
3/4 cup butter
2 Tbsp sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 tsp salt
1 1/2 cups pumpkin
1 Tbsp vanilla
5 large eggs
1 cup sour cream
Topping
2 cups brown sugar
1/2 cup butter
1 tsp cinnamon
1 cup walnuts chopped
1. Mix the graham cracker crumbs, butter, sugar, and spices together and then press firmly into cookie sheet.
2. Place cream cheese in a mixer and beat till smooth. Mix sugar and spices and add to cream cheese. Mix in pumpkin and vanilla. Mix in one egg at a time. Add sour cream and beat just till combine.
3. Pour filling over crust and bake 30-45 min until set.
4. Meanwhile cut butter into sugar. Then stir in walnuts and cinnamon till combine.
5. After you remove cake from the over sprinkle on topping while it it still hot.
6. Let cool, refridgerate over night. Cut into squares and serve.
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on Wednesday, October 14th, 2009 at 1:30 pm and is filed under side dish recipes.
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