Pumpkin Cheesecake

• 7 1/2 c. graham cracker or gingersnap cookie crumbs
• 8 lb. cream cheese
• 5 c. granulated sugar
• 6 c. mashed pumpkin
• 2 Tbsp. vanilla
• 2 Tbsp. cinnamon
• 2 Tbsp. ginger
• 3 tsp. nutmeg
• 4 tsp. grated lemon peel
• 20 eggs
• 1 c. heavy cream

1. Line and grease 5 (9-inch) spring-form pans.
2. Spoon 1 1/2 cups of cookie crumbs per cheesecake over the bottom of each pan. Combine cream cheese and sugar in a large mixer; beat until smooth.
3. Add the pumpkin; continue to beat.
4. Add the spices; mix well.
5. Scrape the sides of the bowl with a spatula.
6. Add eggs slowly, one at a time; beat in cream.
7. Divide evenly among the pans.
8. Bake at 200u0b0 for 2 hours.
9. Rotate pans in the oven every 30 minutes for even heat distribution.

graham cracker, cream cheese, sugar, mashed pumpkin, vanilla, cinnamon, ginger, nutmeg, eggs, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563280 (may not work)