Description
This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.
Ingredients
- ¾ cup graham cracker crumbs
- ½ cup ground pecans
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- ¼ cup butter
- ¾ cup white sugar
- ¾ cup canned pumpkin
- 3 egg yolks
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground mace
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 3 (8 ounce) packages cream cheese
- ⅜ cup white sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons whipping cream
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs
- ground pecans
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
- Combine 3/4 cup of the white sugar
- the pumpkin
- 3 egg yolks
- ground cinnamon
- ground mace
- ground ginger and salt in a medium bowl. Mix well
- and set aside.
- Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg
- remaining egg yolk and the whipping cream
- beating well. Add cornstarch and vanilla and lemon flavorings
- beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack
- then refrigerate.
Servings: 12