Pumpkin Cheesecake

Don't let the length of this recipe scare you away. This is delicious. My family expects this cheesecake around the holidays. They get disappointed if I do not make this and start asking.

• Ready In: 1 hr 25 mins
• Yields: 1 nine inch cheesecake

Ingredients

• 3⁄4 cup graham cracker crumbs
• 1⁄2 cup  ground pecans
• 2  teaspoons sugar
• 2  teaspoons brown sugar
• 1⁄4 cup butter or 1⁄4 cup 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 sugar
• 2  teaspoons sugar
• 1  egg
• 1  egg yolk
• 2  teaspoons  whipping cream
• 1  teaspoon cornstarch
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon  lemon extract

Directions

1. Combine first 5 ingredients, mix well.
2. Firmly press mixture into a 9 inch springform pan.
3. Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in a medium bowl; mix well and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy.
5. Gradually add 1/4 cup plus 2 tablespoons sugar, mixing well.
6. Add egg, egg yolk, and whipping cream, beating well.
7. Add cornstarch and flavorings; beat until smooth.
8. Add pumpkin mixture; mix well.
9. Pour into prepared pan.
10. Bake at 350 degrees for 50-55 minutes.
11. (center may be soft but will firm when chilled) Let cool on a wire rack; chill thoroughly.
12. Garnish with whipped cream, if desired.