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Crust:
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons sugar
2 tablespoons brown sugar
1/4 cup melted butter
Filling:
3/4 cup sugar
3/4 cup pure pumpkin
3 egg yolks
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
Cream together:
3 8-ounce packages cream cheese
1/3 cup sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
Combine crust ingredients. Mix well. Press firmly into a 9-inch springform pan. In a medium bowl, combine 3/4 cup sugar, pumpkin, 3 egg yolks, cinnamon, nutmeg, ginger and salt and mix well. Set aside. In a large bowl, beat cream cheese with an electric mixer until it is light and fluffy. Gradually add the sugar, mixing well. Add egg, egg yolk and whipping cream, beating well. Add cornstarch and extracts, beating until smooth. Add the pumpkin mixture, mixing well. Pour into the greased springform pan. Bake in a preheated over at 350 degrees for 50 to 55 minutes. Let cool on a wire rack. Store in refrigerator. Chill. Garnish with whipped cream, pecans and raspberries when serving. Serves 8.
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