Pumpkin Cheesecake with Gingerbread Cookie Crust

This one is for Spencer My Love. The trick (as it is with all baking) is to make sure your ingredients are at room temperature before you start. Set the eggs, cream cheese, etc out on the counter for 20 - 30 minutes.

CRUST

1/2 log of Pillsbury Gingerbread cookie dough

Press dough into bottom of 9 inch springform pan and bake at 350 degrees for approximately 10-11 minutes until crust is golden.

FILLING

3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks

1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
1/4 cup + 2 Tablespoons white sugar
1 egg
1 egg yolk

2 egg whites
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

DIRECTIONS
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground nutmeg, ground cloves, ground ginger and salt in a medium bowl. Mix well, and set aside.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well.

In a separate bowl, beat egg whites until soft peaks form. Fold egg whites into batter. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate at least 4 hours but best overnight. Serve with whipped cream!