PUMPKIN CHEESECAKE

Crust:
2 1/2 cups graham cracker crumbs
5 teaspoons granulated sugar
6 teaspoons melted butter

Combine crumbs, sugar, and melted butter. Place crumb mixture into 10-inch springform pan (bottom only). Bake for 8-10 minutes at 325 Fahrenheit.

Pumpkin Cheesecake Filling:
3 pounds cream cheese
1 cup granulated sugar
6 egg yolks
1 1/2 cups light cream
1 1/2 cups pumpkin mix (canned)
1 1/2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/4 teaspoon salt
5 tablespoons flour (all-purpose), sifted

Soften cream cheese to creamy consistency. Add sugar and egg yolks, mix well. Slowly add light cream, spices, salt, vanilla, and pumpkin mix. Last, add sifted flour. Beat mixture until thick and creamy. Pour mixture into springform pan and bake in water bath at 325 Fahrenheit for 1 1/2 hours or until center of the cake is firm. Remove from oven and cool at room temperature. Unmold from springform pan, refrigerate. Serve chilled.
Yield: one 10-inch cake.