1Make CRUMB CRUST recipe. Stir together crust ingredients & press onto bottom and 1inch up side of a buttered 9 inch springform pan.
Preheat oven to 550 degrees F.
2Beat together cream cheese, sugar & flour with an electric mixer until smooth.
3Add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated & scraping bowl between additions.
4Transfer 2 1/2 cups filling to another bowl.
Beat yolks, spices & pumpkin into remaining filling until smooth.
5Put springform pan with crust in a shallow baking pan.
6Pour 1/2 of pumpkin filling into crust, then 1/2 of plain. Repeat procedure with remaining fillings, drizzling the plain so that some of pumpkin filling is still visible.
7Gently swirl a small spoon through batters in a figure 8 pattern without touching crust.
8Bake in middle of oven 12 minutes, or until puffed.
9Reduce temperature to 200 degrees F. & bake 30 minutes ( do not open oven ).
10Dome a piece of lightly oiled foil over cake & continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken) about 1 hour more.
11Run a knife around top edge of cake to loosen & cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan & transfer cake to a plate. Bring to room temperature before serving.
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