Pumpkin Cheesecake

Ingredients

Crust:

3/4 C C crushed Zweiback or Dutch Rusk (dry toast)

3/4 C crushed graham crackers

3 T sugar

4 T butter

Filling:

2 - 8 ounce packages cream cheese

3/4 C sugar

4 egg yolks

1 C light cream (half and half)

3 T flour

1C canned or fresh pumpkin

1 tsp vanilla

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

4 egg whites beaten to stiff peaks

Topping:

1 C sour cream

2 T sugar

1/2 tsp vanilla

Procedure

In a food processor combine the crust ingredients and pulse until all is crumbly. Press the crust into the bottom and sides of a large springform pan. Bake the crust for 5 minutes at 325 degrees.

To make the filling beat the cream cheese with the sugar until smooth. Then add the egg yolks and beat all till smooth. While beating slowly pour in the cream. Add the flour, pumpkin, vanilla and spices. Fold in the egg whites that have been beaten to stiff peaks.

Pour the filling into the pie crust and bake at 325 degrees. Check after 1 hour but it usually needs an additional 10 minutes or so until more set. This totally depends on the size of the pan. If the pan is 8-9 inches then you may need more time. If it is a wider pan then it probably does not need more than an hour plus the 5 minutes with the sour cream mixture on top. Remove the cheesecake from the oven and gently spread on the prepared topping mixture. Bake for an additional 5 minutes.

Let cool a little then refrigerate to chill for a couple of hours minimum.