Pumpkin Cheese Cake

This is a rich, creamy, dessert that your taste buds will LOVE, its very filling, and a small slice will satisfy you perfectly. This recipe will easily feed around 20 people, it's a great dessert for the holidays, and is a wonderful alternative to pumpkin pie. Although served warm it tastes like a rich pumpkin pie, served chilled it's a delightful cheesecake.



Ingredients:
2 1/2 lbs cream cheese
1 cup sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 TB all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp nutmeg
1 cup heavy cream
1 TB vanilla extract
2 cups mashed pumpkin


Crumb Crust:

2 cups ginger snap cookie crumbs
3 TB melted butter
1 tsp cinnamon

mix together and spread on bottom of cheesecake pan

1. Pre-heat oven to 425 degrees.
2. In kitchen aid mixer beat cream cheese, sugar, eggs, and yolks
3. Add flour, cinnamon, cloves, and ginger
4. Beat cream and vanilla, then add mashed pumpkin and beat at medium speed on electric mixer
5. Pour mixture into prepared crumb crust bake for 15 min then turn heat down to 275 and bake for 1 hour. Turn oven off but leave cake in oven to cool over night. place a bowl of water in oven to help prevent cake from cracking.