Title: Cooking live pumpkin cheesecake
 Categories: New text im, Cooking liv
      Yield: 1 Servings
 
MMMMM---------------------------CRUST--------------------------------
      3 tb Unsalted butter, softened
      3 tb Sugar
      1    Egg yolk
      1 c  Bleached all-purpose flour
    1/4 ts Baking powder
    1/8 ts Salt

MMMMM---------------------CHEESECAKE BATTER--------------------------
      1 lb Cream cheese
    3/4 c  Sugar
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground cloves
  1 1/2 c  Pumpkin puree (one 1-pound
           -can)
      2    Eggs
      2    Egg yolks
      9    Inch springform pan,
           -bottomed buttered
 
  Preheat the oven to 350 degrees and set a rack in the middle level.
  For the dough, in a bowl, cream together the butter and sugar until
  light and fluffy. Beat in the yolk until smooth.
  
  In a separate bowl, combine the dry ingredients and gently fold them
  into the butter mixture with a rubber spatula. The mixture will be
  crumbly.
  
  Press the dough into the bottom of the prepared pan. Bake for about 20
  minutes, until dry and golden. Cool the pastry layer. Lower oven
  temperature to 325 degrees. For batter, beat cream cheese by machine
  on medium speed, until light. Beat in sugar, spices and puree,
  scraping bowl and beater(s) often. Beat in eggs and yolks, scraping
  often again. Scrape batter into prepared pan. Place pan on double
  square of foil and fold foil around pan bottom. Place springform in a
  small roasting pan and add an inch of warm water to roasting pan.
  Bake cheesecake about 50 to 60 minutes, or until slightly firm in
  center. Cool on a rack; wrap and refrigerate when cold. To serve,
  remove springform side and slide cake to a platter