Pumpkin Cheesecake

     PUMPKIN-CAKE-3 - A holiday alternative to pumpkin pie

     This cheesecake has to be tried to be believed. It was
     developed by Karen Reynolds, a charming lady, fine program-
     mer, and amazing cook.

     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

          (1)  Preheat the oven to 400 deg. F.  Grease the bottom
               and sides of a 9 inch diameter 3 inch deep spring-
               form pan.

          (2)  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.

          (1)  Increase the oven temperature to 475 deg. F.

          (2)  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

          (3)  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.