1 sm. pound cake
4 eggs
1 c. sugar
1 tsp. vanilla
2 tbsp. cornstarch
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
1 (15 oz.) can pumpkin
1 1/2 lbs. cream cheese
1 pt. heavy whipping cream

Mix well eggs, sugar, vanilla, cornstarch, nutmeg, ginger, cinnamon, cloves, salt and pumpkin. Then add (mix with electric mixer at high speed until thick) cream cheese and whipping cream.

Pour into pan and bake for 20 minutes at 450 degrees then lower heat to 350 degrees and bake 35 minutes more. Turn off oven but leave the cheesecake in the oven with the door open for 10 minutes.

Cool at room temperature for 2 hours, then cool in refrigerator before removing from the pan.