Ingredients
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons sugar
2 tablespoons brown sugar
1/4 cup butter or margarine, melted
3/4 cup sugar
3/4 cup canned pumpkin
3 egg yolks
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8-ounce) packages cream cheese, softened
1/4 cup plus 2 tablespoons sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Whipped cream (optional)
Pecan halves (optional)
Preparation
Combine first 5 ingredients; mix well. Firmly press mixture into a 9-inch springform pan.
Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices, 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 sugar, mixing well. Add egg, egg yolk, and whipping cream, beating well. Add cornstarch and flavorings; beat until smooth. Add pumpkin mixture; mix well.
Pour into prepared pan. Bake at 350 degF for 50 to 55 minutes. (Center may be soft but will firm when chilled.)
Let cool on a wire rack; chill thoroughly. Garnish with whipped cream and pecans, if desired.
