Spicy Pumpkin Cheesecake

I have been making this every Thanksgiving & Christmas for the past 10 years. It comes from a Gooseberry Patch Christmas book. Simple & delicious! Hope you enjoy it as much as my family & I do. Cooking time does not include chilling time!

• Ready In: 55 mins
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 1  egg yolk
• 1  extra serving graham cracker pie crust
• 2 (8 ounce) packages cream cheese, softened
• 1⁄2-3⁄4 cup sugar
• 2  eggs
• 1 (15 ounce) can pumpkin
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon clove

• Garnish

•  whipped topping
•  toasted pecan halves

Directions

1. Beat egg yolk & brush on pie crust. Bake the crust @ 350 degrees for 5 minutes, then set aside.
2. In a large mixing bowl, beat cream cheese, sugar (I use a scant 3/4 cup, but adjust to your liking), & eggs @ medium speed until smooth.
3. Add pumpkin & remaining spices; continue mixing until well blended.
4. Spoon into pie crust & bake @ 350 degrees for 40 to 45 minutes or until set.
5. Cool & refrigerate several hours or overnight.
6. Garnish with whipped topping & toasted pecan halves.