PUMPKIN CHEESECAKE

By Janet_Firment

When baking cheesecakes I prefer to place a pan of water on the lowest rack in the oven and the cheesecake itself on the center rack. Some people wrap the bottom of the cheesecake in foil and immerse it in a pan of water when baking.

Ingredients

• 4 8 OUNCE PACKAGES OF SOFTENED CREAM CHEESE
• 1 CUP SUGAR
• 4 EGGS BEATEN
• 3 EGG YOLKS BEATEN
• 2 TABLESPOONS CORNSTARCH
• 2 TEASPOONS CINNAMON
• 1 TEASPOON NUTMEG
• 1 TEASPOON GINGER
• 1 CUP WHIPPING CREAM
• 1 TABLESPOON VANILLA EXTRACT
• 1 3/4 CUPS PUMPKIN

Preparation

Step 1

Preheat oven to 425.

Combine cream cheese, sugar, eggs and yolks. Beat on high speed for 10 minutes. Add cornstarch and spices. Beat in whipping cream and vanilla. Gradually add pumpkin. Beat well. Pour into one of the prepared crusts listed below. Place on cookie sheet. Bake at 425 for 15 minutes. Reduce heat to 300 and bake 60 minutes. Turn oven off. Open oven door slightly and allow to cool in oven. Chill.


GRAHAM CRACKER CRUST

2 CUPS GRAHAM CRACKER CRUMBS
½ CUP SUGAR
½ CUP MELTED BUTTER
Combine all ingredients. Press into a 10 OR 12 inch spring form pan. Bake at 350 for 6-8 minutes. Cool.
**Be careful not to brown crust**

GINGERSNAP CRUST

4 CUPS CRUSHED GINGERSNAPS
1 STICK MELTED BUTTER
Combine all ingredients. Press into a 10 OR 12 inch spring form pan. Bake at 325 for 7 minutes. Cool.
**Be careful not to brown crust**