Pumpkin Cheesecake

24 oz. cream cheese, room temperature
3/4 c. granulated sugar
3/4 . brown sugar, firmly packed
5 eggs
1/4 c. heavy cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves (I think I left these out and it didn't matter)
1 lb. canned pumpkin

With a mixer, cream the cheese, add sugars and beat until light and fluffy. Add eggs, one at a time, beating well after each adition. Stir in cream, spices and pumpkin. Pour into prepared cheesecake pan. Bake in a preheated 350 degree oven for 1 hour.

Topping:
6 T. butter
1 c. brown sugar, firmaly packed
1 c. coarsely chopped walnuts

Cream the butter and brown sugar with a mixer. Stir in the walnuts. When cheesecake is taken out of the oven, spoon topping gently on top. Bake 15 minutes more at 350. Cool completely, then refrigerate before serving.