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Pumpkin Cheesecake

Source of Recipe


unknown



List of Ingredients



• CRUST:
  
• 1 1/2 C. gingersnap crumbs
  
• 3/4 stick of butter - melted
  
• 1/4 c. confectioner's sugar
  
• FILLING:
  
• 2 c. sugar
  
• 1 1/2 c. pumpkin puree
  
• 6 egg yolks - slightly beaten
  
• 2 T. cinnamon
  
• 3 pieces crystallized ginger - minced
  
• 1 t. mace
  
• 1 t. salt
  
• 3 lb. cream cheese
  
• 1 1/4 c. sugar
  
• 3 whole eggs + 4 egg yolks.
  
• 1/4 c. heavy cream
  
• 2 T. cornstarch
  
• 1 t. lemon extract
  
• 1 t. vanilla
  






Instructions



1. CRUST: Mix all ingredients. Press in the bottom of a greased 12" springform pan. Refrigerate 30 minutes. Bake at 400 degrees for 10 minutes. Cool.
   
   
2. FILLING: Combine 2 c. sugar, pumpkin, egg yolks, cinnamon, ginger, mace and salt. In a separate bowl, mix cream cheese and 1 1/4 c. sugar. Add whole eggs and 4 egg yolks one at a time, beating well after each. Add heavy cream, cornstarch, lemon extract and vanilla. Fold first mixture into second. Pour into pan and bake at 475 degrees for 10 minutes. Reduce to 250 degrees and bake for 1 1/2 hours. Cool one hour. Chill overnight.