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. PASTRY 1 cup flour 1/4 cup sugar 1 tsp vanilla 1 egg yolk 1/4 cup butter, softened FILLING 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 PROCEDURE (PASTRY) (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. PROCEDURE (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 cream. (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.