12 ounces granulated sugar
2 1/2 pounds cream cheese
5 each whole eggs
11 ounces pumpkin puree
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cornstarch
 4 ounces sour cream
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon cloves, ground
1 teaspoon nutmeg, ground



1. Place the sugar in a large mixer with paddle attachment. Add cream cheese and mix until smooth, scraping the bowl.
2. Add the eggs slowly with the mixer on the first speed. It is very important not to over-beat the eggs into the mixture because this will cause cheesecake to souffle and break.
3. As the eggs are being incorporated, scrape the sides of the bowl to keep mixture very smooth.
4. Add pumpkin puree, vanilla extract, lemon juice, cornstarch, sour cream, cinnamon, ginger, cloves and nutmeg - scraping the bowl between each addition. Never allow mixture to be beaten.
5. Pour into prepared pans or molds and bake in 275 degree oven. Use water bath when possible; allow to bake until middle is set and slightly set.
6. Turn the oven off and allow the cheesecake to fall in the oven slowly, then allow to cool to room temperature before placing in the cooler. (Cheesecake will crack if placed in the cooler when too warm)
7. Once chilled thoroughly then can be un-molded. (Warm sides of the mold with a torch and cake should slide out)