• Cake:
• 3 8-oz. pkgs. cream cheese, softened
• 3/4 C. sugar
• 3/4 C. firmly packed light brown sugar
• 5 eggs
• 1/4 tsp. pumpkin spice
• l/4 C. heavy cream
• l 10-inch spring form pan
• Walnut topping:
• 6 Tbs. butter
• l/2 - 3/4 C. light brown sugar
• l C. coarsely chopped walnuts
• beat in small bowl all above ingredients for topping.

For cake, beat cream cheese in large bowl at medium speed until smooth. Add sugars and gradually beat in one egg at a time until mixture is light and fluffy. Beat in pumpkin spice and heavy cream at low speed. Pour into pan and bake in slow oven at 325 degrees for a little over 35 minutes.To prepare topping, put all topping ingredients in a small bowl and beat on medium speed.Remove cheesecake from oven and sprinkle topping all over top. Bake for an additional 10 minutes. Let cool, refrigerate.