Pumpkin Cheesecake

• 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)

1. Combine first 5 ingredients; mix well. Firmly press mixture into a 9-inch springform pan.
2. Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices, and salt in a medium bowl; mix well, and set aside.
3. 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.
4. Pour into prepared pan. Bake at 350 degF for 50 to 55 minutes. (Center may be soft but will firm when chilled.)
5. Let cool on a wire rack; chill thoroughly. Garnish with whipped cream and pecans, if desired.

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

Taken from www.epicurious.com/recipes/member/views/pumpkin-cheesecake-50013817 (may not work)