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Pumpkin Cheesecake II
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Decadent old-fashioned cheesecake topped with extra whipped cream for an indulgent finish.
Ingredients:
  • 0.75 cup graham cracker crumbs
  • 0.5 cup ground pecans
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 0.25 cup butter
  • 0.75 cup canned pumpkin
  • 3 egg yolks
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground mace
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 3 (8 ounce) packages cream cheese
  • 0.375 cup white sugar
  • 1 egg yolk
  • 2 tablespoons whipping cream
  • 1 tablespoon cornstarch
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon lemon extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Mix together the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and melted butter. Press the mixture firmly into a 9-inch springform pan.
  • In a medium bowl, whisk together 3/4 cup of white sugar, pumpkin puree, 3 egg yolks, cinnamon, mace, ginger, and salt until thoroughly combined. Let it sit aside.
  • Use an electric mixer to beat cream cheese until it's light and fluffy. Gradually mix in 1/4 cup plus 2 tablespoons white sugar until well combined. Add the whole egg, remaining egg yolk, and whipping cream, then beat well. Mix in cornstarch, vanilla, and lemon flavorings until batter is smooth. Stir in pumpkin mixture, then pour batter into the prepared pan.
  • Bake at 350°F (175°C) for 50-55 minutes until just set. Cool on a wire rack, then refrigerate until firm.

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