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Crust:
1 cup flour
3/4 stick butter (room temperature)
1 egg yolk
1/4 cup sugar
dash vanilla
cinnamon and nutmeg
Filling:
4 packets of cream cheese
1 can pumpkin puree 14 ounces (not quite 2 cups)
7 eggs
1 tablespoon vanilla
ground clove, cinnamon, nutmeg, allspice (1/2 teaspoon each)
1/2 cup heavy cream
3 tablespoons flour
1 1/2 cup sugar
Crust: Mix flour and sugar first. Chop in butter. Work into a ball. Let it stand in the refrigerator. Butter the springform pan. Take 1/2 dough. Make a large disk with fingers and press into the bottom of the pan. Fill the sides of the pan to 1/4 inch from the top. (1/8 inch in thickness)
Preheat oven to 400 degrees. Cook the crust until lightly golden brown- about 10 minutes. Let cool.
Filling: Cream the cheese first. Add the sugar until silky smooth. Add flour. Cream together.
Add the spices and the vanilla. Mix.
Add the pumkin puree slowly.
Add the cream slowly.
Prehat the oven to 550 degrees.
Have a water bath at the bottom of the oven to prevent the cheesecake from cracking.
Fill the crust with the cheese mixture to almost the top of the crust. Bake for 10 minutes at this high temperature. Turn down the oven to 250 degrees. Bake for 1 hour. The middle should rise a bit. Shoud be springy and soft in the middle.
Let the cheese cake cool slowly.
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