Preparation time: 15-20 minutes. Baking time: 1 hour and 15 minutes. Standing time: 8 hours. Refrigeration time: Several hours. Serves 16.

NUT CRUST:

2 c. ground pecans
2 tbsp. brown sugar
1 egg white, beaten until frothy
1 tsp. powdered ginger
1 tsp. finely grated lemon rind

Mix all ingredients together just until mixture is bound together. Press into the bottom and up the sides of a 10 inch springform pan.

CHEESECAKE BATTER:

2 1/2 lb. cream cheese, softened
1 c. granulated sugar
4 lg. 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
2 tsp. finely grated lemon rind
1 c. heavy cream
1 tbsp. vanilla
1 (16 oz.) can pumpkin puree
Coarsely grated lemon rind for garnish

Preheat oven to 425 degrees. Beat together cream cheese, sugar, eggs and egg yolks. Add flour, cinnamon, cloves, ginger and lemon rind. Beat in cream and vanilla. Add pumpkin and beat until thoroughly mixed.

Pour into prepared nut crust and bake 15 minutes at 425 degrees. Reduce heat to 275 degrees and bake an hour longer. Turn off heat and allow cake to cool for 8 hours in the oven. Refrigerate for several hours. Garnish with grated lemon rind before serving.