Pumpkin Cheese Cake

• 3/4 c. graham cracker crumbs
• 1/2 c. ground pecans
• 2 Tbsp. sugar
• 2 Tbsp. brown sugar
• 1/4 c. butter/margarine, melted
• 3/4 c. sugar
• 3/4 c. canned pumpkin
• 3 egg yolks
• 1 1/2 tsp. cinnamon
• 1/2 tsp. mace
• 1/2 tsp. ginger
• 1/4 tsp. salt
• 3 (8 oz.) pkg. cream cheese
• 1/4 c. + 2 Tbsp. sugar
• 1 egg
• 2 Tbsp. cream
• 1 Tbsp. cornstarch
• 1/2 tsp. vanilla
• 1/2 tsp. lemon extract

1. Combine first 5 ingredients.
2. Mix well.
3. Press firmly into 9-inch spring-form pan.
4. Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in bowl.
5. Mix well and set aside.
6. Beat cream cheese until light and fluffy.
7. Gradually add remaining sugar; mix well.
8. Add egg and cream.
9. Beat well.
10. Add cornstarch and extracts.
11. Beat until smooth.
12. Add pumpkin mixture.
13. Mix well. Bake at 350u0b0 for 50 to 55 minutes.
14. Let cool.
15. Chill thoroughly. Garnish with whipped cream and pecan halves if desired.

graham cracker crumbs, ground pecans, sugar, brown sugar, butter, sugar, pumpkin, egg yolks, cinnamon, mace, ginger, salt, cream cheese, egg, cream, cornstarch, vanilla, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=684967 (may not work)