Recipe(tried): Pumpkin Cheesecake II with Pastry Crust

PUMPKIN CHEESECAKE II

"A holiday alternative to pumpkin pie - This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook."

FOR THE PASTRY:
1 cup flour
1/4 cup butter, softened
1/4 cup white granulated sugar
1 egg yolk
1 teaspoon vanilla

FOR THE FILLING:
5 pkg (8 oz each) cream cheese, softened
3/4 cup light brown sugar, packed
1 cup white granulated sugar
3 tablespoons flour
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 (1 lb) can pumpkin puree (not sweetened pie filling)
2 egg yolks
5 eggs
1 teaspoon vanilla extract
1/4 cup heavy (whipping) cream

TO MAKE THE PASTRY:
Preheat the oven to 400 degrees F. Grease the bottom and sides of a 9-inch-diameter, 3-inch deep springform pan.

Prepare the pastry by stirring 1 cup flour and 1/4 cup white sugar together in a bowl. Cut in butter, 1 egg yolk and 1 teaspoon vanilla extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within about 1/2-inch of the top) of the springform pan.

Bake in the preheated 400 degree F oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.

TO MAKE THE FILLING:
Increase the oven temperature to 475 degrees F.

Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, 3 tablespoons flour, spices and pumpkin until well blended. Add 2 egg yolks and eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla extract, beat in well.

Stir in the heavy cream. Pour filling into the pastry crust.

Bake at 475 degrees F for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.

Source: Mark Thompson, USENET