Pumpkin Cheesecake
Contributed by Diane S.

For the crust:
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons sugar
2 tablespoons brown sugar
1/4 cup melted butter or margarine
For the filling:
3/4 cup sugar
3/4 cup canned pumpkin
3 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon ginger
1/4 teaspoon salt
3 (8-ounce) packages cream cheese, softened 1/4 cup plus
2 tablespoons sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Whipped cream (optional)
Pecan halves (optional)

Combine first five ingredients. Mix well. Firmly press mixture into a
9-inch springform pan.

Combine the 3/4 cup sugar, the pumpkin, the 3 egg yolks, cinnamon,
mace, ginger and salt in a bowl. Mix well and set aside.

Beat cream cheese with electric mixer until light and fluffy,
gradually adding the 1/4 cup plus 2 tablespoons sugar; mix well. Add
remaining 1 egg, egg yolk and the whipping cream, beating well. Add
cornstarch and extracts, beating until smooth. Add pumpkin mixture,
mixing well. Pour into prepared pan.

Bake at 350 degrees for 50-55 minutes (center might still be soft but
will firm when chilled). Let cool on wire rack, then chill thoroughly
in refrigerator. Garnish with whipped cream and pecans if desired.