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Pumpkin Cheesecake

Source of Recipe

Mimi's: Andypandy ........ Rock n Roll Chef 1996


List of Ingredients

Crust:
-1 1/2 cups crushed graham wafer crumbs, crush you own wafers, as the boxed ones are too fine.
-3 tbsp. white granulated sugar
-3 tbsp. melted butter

Filling:
-16 ounces cream cheese
-1 cup half and half cream
-1 cup cooked canned pumpkin
-3/4 cup white granulated sugar
-4 egg yolks
-2 tbsp all purpose flour
-1 tsp ground cinnamon
-1/2 tsp ground ginger
-1/2 tsp ground nutmeg
-dash salt

Topping:
-1 cup dairy sour cream
-2 tbsp. brown sugar
-1 tsp vanilla



Recipe

Crust:
-Combine well, press into the bottom of a 9 inch spring form pan and bake 8 minutes at 350 degrees.
-Lower oven temperature to 325 degrees, and prepare filling.

Filling:
-Mix well together.
-Beat the remaining 4 egg white seperately just until slightly stiff.
-Fold into the pumpkin mixture.
-Pour into prebaked crust.
-Bake 325 degrees, 55 minutes.

Topping:
-Combine all ingredients.
-Spread this over the baked cheesecake
-Return to oven and bake another 8 minutes.
-Turn off oven, and open the door wide.
-Let cake cool to room temperature in oven with door wide open.
-This is supposed to help to cool slowly which is supposed to help with less cracks.
Refrigerate, after completely cool.