INGREDIENTS

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva)  Date: Wed, 4 Aug 93
22:29:33 CDT Preheat the oven to 400 deg. F.  Grease the bottom and
sides of a 9 inch diameter 3 inch deep spring-  form pan. Prepare the
pastry by stirring flour and sugar together in  a bowl. Cut in butter,
egg yolk and extract. Work the dough (which  will be very crumbly) with
hands to complete the mixing. Evenly press  the dough on the bottom and
up the sides (to within 1/2 inchcm" of  the top) of the springform pan.
Bake in the preheated oven for 10  minutes, or until golden brown.
Remove and set aside to cool while  preparing the filling.  Increase
the oven temperature to 475 deg. F.  Beat the cream cheese  in a large
bowl until smooth and soft. Beat in the sugars, flour,  spices and
pumpkin until well blended. Add egg yolks and eggs one at  a time,
beating well after each addition. Add vanilla extract, beat  in well.
Stir in the cream.  Pour filling into the pastry crust. Bake for 12
minutes. Without  opening the oven door, reduce the oven temperature to
200 deg. F  degrees and leave the cheesecake in the oven for an
additional 1 hour  and 15 minutes. At the end of the baking time, turn
off the oven, but  leave the cheesecake sitting inside (without opening
the door) until  the oven cools (about 2 to 3 hours). Remove from the
oven,  refrigerate overnight.  REC.FOOD.RECIPES ARCHIVES  /DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 670
Calories From Fat: 437
Total Fat: 49.6g
Cholesterol: 292.1mg
Sodium: 514.9mg
Potassium: 316mg
Carbohydrates: 45.5g
Fiber: 1.8g
Sugar: 30.4g
Protein: 12.9g