Pumpkin Cheesecake
Contributed by Diane S.

For the crust:
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons sugar
2 tablespoons brown sugar
1/4 cup melted butter or margarine
For the filling:
3/4 cup sugar
3/4 cup canned pumpkin
3 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon ginger
1/4 teaspoon salt
3 (8-ounce) packages cream cheese, softened 1/4 cup plus
2 tablespoons sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Whipped cream (optional)
Pecan halves (optional)

Combine first five ingredients. Mix well. Firmly press mixture into a
9-inch springform pan.

Combine the 3/4 cup sugar, the pumpkin, the 3 egg yolks, cinnamon,
mace, ginger and salt in a bowl. Mix well and set aside.

Beat cream cheese with electric mixer until light and fluffy,
gradually adding the 1/4 cup plus 2 tablespoons sugar; mix well. Add
remaining 1 egg, egg yolk and the whipping cream, beating well. Add
cornstarch and extracts, beating until smooth. Add pumpkin mixture,
mixing well. Pour into prepared pan.

Bake at 350 degrees for 50-55 minutes (center might still be soft but
will firm when chilled). Let cool on wire rack, then chill thoroughly
in refrigerator. Garnish with whipped cream and pecans if desired.

September 98 Recipes