2 1/2 lb. cream cheese
1 c. granulated sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tbsp. all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1 c. heavy cream
1 (1 lb.) can mashed pumpkin
1 graham cracker crust

For this cake, use a 10-inch spring-form pan. Preheat oven to 425°F.

In a large mixing bowl, beat together the cream cheese, sugar, eggs and egg yolks. Add the flour, cinnamon, cloves and ginger. Beat in the cream and vanilla, then add the mashed pumpkin and beat at medium speed until just mixed thoroughly. Pour into prepared graham cracker crust in your spring-form pan.

Bake for 15 minutes, then reduce the oven temperature to 275°F and bake for one additional hour. Turn off heat, but leave the cake in the oven to cool (several hours).