Yield: 12 servings
|2½ pounds||Cream cheese -- softened|
|1 cup||Sugar -- granulated|
|4 larges||Egg -- lightly beaten|
|3||Egg yolk -- lightly beaten|
|3 tablespoons||Flour, all-purpose|
|2 teaspoons||Cinnamon -- ground|
|1 teaspoon||Allspice -- ground|
|1 teaspoon||Ground ginger -- or|
|1 cup||Whipping cream|
|1 tablespoon||Vanilla extract|
|1||Pumpkin, canned -- 1 pound|
|1½ cup||Graham cracker crumbs|
|6 tablespoons||Butter -- melted|
|¼ cup||Sugar -- granulated|
Preheat oven to 350 degrees.
Mix crumbs, butter & sugar. Press into springform pan and smooth out and bake for 10 minutes. Cool before filling.
Preheat oven to 424 degrees.
In large mixing bowl, beat together cream cheese, sugar, eggs, & yolks. Add flour, cinnamon, cloves, & ginger. Beat in whipping cream and vanilla then add the mashed pumkin and beat at medium speed till just mixed thoroughly. Pour into prepare crust and bake for 15 minutes. Reduce temperature to 275 and bake for an hour. Turn off heat & leave cake in oven overnight to cool.
Serving Ideas : Layer top with pecans when in season.
NOTES : Personally I always use ground allspice instead of cloves.
The only cheesecake that could be served warm as well as chilled.
Recipe By : The Joy of Cheesecake - Bovbjierge & Iggers