crust (recipe follows)
5 8-oz pkgs cream cheese, softened
1-1/4 c sugar
3/4 c canned pumpkin puree
3 T flour
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp vanilla
5 eggs (1 c)
2 egg yolks
1/4 c whipping cream
Prepare crust in 10″ springform pan. After crust is done, raise oven temp to 450. Adjust oven racks, if necessary, so that they divide the oven into equal thirds. Place a pan of boiling water on the lower rack, reserving the top rack for the cheesecake (this step will prevent the cheesecake from cracking during cooling.)
Beat cream cheese until fluffy. Gradually add sugar, beating well. Add pumpkin, flour, salt, spices and vanilla, beating well. Beat in eggs and yolks, one at a time. Beat in whipping cream. Pour filling over prepared crust and bake 12 minutes at 450, then reduce oven temp to 300 and continue to bake for 55 minutes. The center should be very slightly loose. Remove from oven, cool to room temperature, then chill. After it is cool, the cheesecake can be well wrapped and frozen. Thaw in the refrigerator four hours before serving. The base of this pumpkin variation was Grandma Miller’s best cheesecake recipe.
crust
1 cookie crumb crust for 10″ cheesecake, using 12-oz gingersnap cookies
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