Pumpkin Cheesecake (Busch Gardens) - cooking recipe

Ingredients

20 ounces cream cheese, softened (2 1/2 8 oz. packages)
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 large egg yolk, lightly beaten
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup heavy cream
1/2 tablespoon vanilla extract
8 ounces mashed pumpkin
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted (sweet)
1/2 teaspoon ground cinnamon

Preparation

Prepare Graham Cracker Crust:
Butter 9-inch springform pan.
Combine crumbs, sugar, butter and cinnamon in small bowl.
Press mixture over bottom and halfway up sides of pan.
Chill for 1 hour.
Prepare Cheesecake.
Preheat oven to 210 degrees.
Beat together cream cheese, sugar, eggs and yolks.
Add flour, cinnamon and ginger. Stir together until smooth.
Add cream, vanilla and pumpkin, beat until thoroughly mixed.
Pour mixture into crust-lined springform pan.
Bake for 1 hour 35 minutes, or until center is firm to the touch.
Let cool for 20 minutes, then remove from pan and set on rack to cool.