Pumpkin Cheesecake and Sweet Potato Souffle

Pumpkin Cheesecake

Ingredients:

Crust:

1 1/2 cups ginger snap crumbs
4 tablespoons butter

Combine and press into bottom of a 9" springform pan.

Filling:

24 ounces softened cream cheese

1/3 cup dark brown sugar

5 tablespoons flour

4 eggs

1 egg yolk

1/2 (16 ounce) can pumpkin

1/2 cup whipping cream

2 teaspoons vanilla

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon ground cloves

Directions:

In a large bowl, combine cream cheese, brown sugar and flour.  Beat with an electric mixer until smooth.  Add eggs and yolk, one at a time, beating well after each addition.  Stir in pumpkin, whipping cream, vanilla, cinnamon, nutmeg, ginger and cloves.  Pour the cream cheese mixture over the crust.  Bake at 350° for 15 minutes.  Lower the temperature to 225° and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.  Remove the cake from the oven and run a knife around the inside edge of the pan.  Turn the oven off, return the cake to the oven for another hour.  Chill uncovered, overnight.

Sweet Potato Souffle

Ingredients:

3 pounds canned sweet potatoes, mashed

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1 1/2 teaspoon salt

3/4 cup softend butter

6 eggs

3 teaspoons vanilla

1 1/2 cups sugar

Cream eggs and butter.  Add remaining ingredients.  Place in a buttered 9x13" baking dish.

Topping:

1/4 cup soft butter

3 tablespoons flour

3/4 cup brown sugar

1/2 cup finely chopped pecans

Crumble on top of potatoes.

Bake at 350° for 40 minutes.