Pumpkin Cheesecake - cooking recipe

Ingredients

7 1/2 c. graham cracker or gingersnap cookie crumbs
8 lb. cream cheese
5 c. granulated sugar
6 c. mashed pumpkin
2 Tbsp. vanilla
2 Tbsp. cinnamon
2 Tbsp. ginger
3 tsp. nutmeg
4 tsp. grated lemon peel
20 eggs
1 c. heavy cream

Preparation

Line and grease 5 (9-inch) spring-form pans.
Spoon 1 1/2 cups of cookie crumbs per cheesecake over the bottom of each pan. Combine cream cheese and sugar in a large mixer; beat until smooth.
Add the pumpkin; continue to beat.
Add the spices; mix well.
Scrape the sides of the bowl with a spatula.
Add eggs slowly, one at a time; beat in cream.
Divide evenly among the pans.
Bake at 200\u00b0 for 2 hours.
Rotate pans in the oven every 30 minutes for even heat distribution.