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Pumpkin Cheesecake

1 cup flour
1/4 cup sugar
1 tsp vanilla
1 egg yolk
1/4 cup butter, softened

2 1/2 lb packaged cream cheese, softened
3/4 cup packed light brown sugar
1 cup sugar
3 Tbsp flour
3/4 tsp ground allspice
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1 lb canned pumpkin
2 egg yolks
5 eggs
1 tsp vanilla extract
1/4 cup heavy cream

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


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