Pumpkin Cheesecake II

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View Combine graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and melted butter in a bowl. (5 minutes) Mix well until evenly moistened. Firmly press the mixture into the bottom of a 9-inch springform pan.

Recipe View In a medium bowl, combine 3/4 cup white sugar, pumpkin puree, 3 egg yolks, ground cinnamon, ground mace, ground ginger, and salt. (5 minutes) Mix until well combined and set aside.

Recipe View In a large bowl, beat softened cream cheese with an electric mixer until light and fluffy. (3 minutes) Gradually add 6 tablespoons white sugar and mix until smooth. Add the whole egg and remaining egg yolk, beating well to incorporate. Stir in heavy whipping cream until well combined. Add cornstarch, vanilla extract, and lemon extract, beating until the batter is smooth.

Recipe View Add the pumpkin mixture to the cream cheese batter and mix until just combined. Do not overmix. Pour the batter into the prepared springform pan.

Recipe View Bake in the preheated oven for 50-55 minutes. (55 minutes) The center may still be slightly soft, but it will firm up as it cools. Do not overbake to avoid cracking.

Recipe View Let the cheesecake cool completely on a wire rack. (60 minutes) Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. (240 minutes)