Pumpkin Cheesecake

By:Jeff Bacon
Serving Size: 32
Preparation Time :2:00
Categories: desserts

Amount--Measure--Ingredient -- Preparation Method
-------------------------------------------------
2 pounds ream cheese -- Softened
2 cups sugar
2 cups Pumpkin --cooked or canned
5 each eggs
1/4 cup cream
1/2 tablespoon vanilla
3 egg yolks
1 tablespoon cinnamon
1/2 teaspoon clove, ground
1 teaspoon allspice
3 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter -- melted

FOR FILLING
Cream cheese and sugar together in mixer until smooth.
Add pumpkin and blend in. Add vanilla, cream, yolks, and
eggs and mix.

FOR CRUST
Blend crumbs, sugar and butter. Press into spring form
pan and up sides.

ASSEMBLY
Pour batter into graham cracker crusts. Bake in steam bath at 325
for 1-1.5 hours or until middle is set. Allow to cool at room temperature
until cool enough to touch with bare hands.
Refrigerate overnight
Garnish with fried pumpkin chip and whipped cream
Yield: 2 - 9 inch cheesecakes
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Per Serving (excluding unknown items): 242 Calories;
15g Fat (55.6%calories from fat); 4g Protein; 23g Carbohydrate;
trace Dietary Fiber; 90mg Cholesterol; 171mg Sodium.