Pumpkin Cheesecake In Nut Crust

• 2 cups ground pecans
• 2 tablespoons brown sugar
• 1 egg white, beaten until frothy
• 1 teaspoon powdered ginger
• 1 teaspoon finely grated lemon rind
• 4 eggs
• 3 egg yolks
• 2 1/2 pounds cream cheese, softened
• 3/4 cup firmly packed dark brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 1/2 teaspoons freshly grated lemon rind
• 3 tablespoons flour
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• 1 pound pumpkin puree, fresh or canned
• Coarsely grated lemon rind for garnish

1. For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together.
2. Press into bottom and a little up the sides of 10-inch spring-form pan.
3. For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
4. Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and flour.
5. Beat in cream, vanilla and pumpkin.
6. Pour into nut crust.
7. Place pan of hot water in bottom of oven to keep cake from cracking.
8. Bake at 400 degrees for 20 minutes.
9. Reduce heat to 275 degrees and bake 50 to 60 minutes longer.
10. Turn off heat and allow cake to cool in oven overnight, about eight hours.
11. Then chill.
12. Remove spring-form before serving and decorate cake with coarsely grated rind.

ground pecans, brown sugar, egg, powdered ginger, lemon rind, eggs, egg yolks, cream cheese, brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground allspice, freshly grated lemon rind, flour, heavy cream, vanilla, pumpkin puree, lemon rind

Taken from cooking.nytimes.com/recipes/32 (may not work)