Pumpkin Cheesecake

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INGREDIENTS

Graham Cracker Crust for 2 cheesecakes (from box)

Filling (for two cheesecakes)

  • 2 1/2 lbs. packaged cream cheese softened
  • 3/4 cup light brown sugar
  • 1 cup white sugar
  • 3 tablespoons flour
  • 3/4 teaspoons allspice
  • 3/4 teaspoons ginger
  • 3/4 teaspoons cinnamon
  • 1 lb. canned pumpkin (1 15 oz can is fine)
  • 2 egg yolks
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

DIRECTIONS

  1. Grease two spring form pans. Add graham cracker crust – bottom only.
  2. Preheat oven to 475 deg. F.
  3. Beat cream cheese until smooth and soft.
  4. Add sugars, flour, spices, and pumpkin, beat well.
  5. Add egg yolks and eggs one at a time, beating well after each addition.
  6. Add vanilla, beat well.
  7. Stir in cream, adjust spices.
  8. Pour filling into pans. Shake to level.
  9. Bake for 12 minutes.
  10. Without opening the oven door, reduce the temperature to 200 deg. F.
  11. Bake for an additional 1 hour and 15 minutes.
  12. Turn off oven. Leave cheesecake in oven (without opening door) until oven cools (about 2 to 3 hours).
  13. Remove from oven, refrigerate overnight.

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