Pumpkin Cheesecake

Ingredients

2 1/2 lbs cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tbs. all purpose flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ginger
1 cup heavy cream
1 tbs. vanilla extract
1 can (1 lb.) mashed pumpkin (Libby's Brand is fine)

Directions

1. Preheat the oven to 425 degrees.

2. In a large mixing bowl, beat together the cream cheese, sugar, eggs, and yolks.

3. Add the flour, cinnamon, cloves, and ginger.

4. Beat in the cream and the vanilla, then add the mashed pumpkin and beat at medium speed on an electric mixer until just mixed thoroughly.

5. Pour the mixture into the prepared crust and bake for 15 minutes. Reduce the oven temperature to 275 degrees and bake for an additional hour. Turn off the heat, but leave the cake in the oven overnight to cool.

6. As indicated above, serve the cake either warm or chilled, with whipped cream.

Source: The Joy of Cheesecake, Barron's, 1980.

Review: I found this cheesecake cookbook in my basement, as you can see it is really old, older than me. I made this cheesecake for Thanksgiving. It was really easy to make and it made the house smell of fall.