Pumpkin Cheesecake

I couldn't resist making a pumpkin recipe this week because it started feeling like fall. This would be great for Thanksgiving or Christmas, or any time you have 3 packs of cream cheese laying around!
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 T. sugar
2 T. brown sugar
1/4 melted butter/marg

Combine these ingredients in food processor then press into 9" springform pan.

3/4 cup sugar
1-15oz can pumpkin
3 egg yolks
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt

Combine these ingredients in food process until smooth and then set aside.

3-8oz cream cheese (softened)
1/2 cup sugar
1 whole egg
1 yolk
2 T. heavy whipping cream
1 T. cornstarch
1 tsp vanilla
1/4 tsp lemon extract

In food processor, beat cream cheese until smooth. Then add sugar and beat until smooth. Add eggs and whipping cream. Beat until smooth. Add cornstarch, vanilla, and lemon. Beat batter until smooth. (It should be very smooth by now!) Then add pumpkin mixture and beat it altogether until (you guessed it) smooth. Pour batter into the prepared pan.

Bake at 350 for 50-55 minutes. Do not overbake! Center may be soft but it will firm as it chills. Let cheesecake cool on wire rack, then refrigerate. Remove springform pan when ready to serve.