Extreme Pumpkin Cheesecake

In the work bowl of a food processor, grind cinnamon twists into crumbs. Combine with melted butter. Press firmly into a 9-inch springform pan.

In a medium bowl, combine 3/4 cup sugar, pumpkin, 3 egg yolks, cinnamon, mace, ginger and salt. Mix well and set aside.

In another bowl, beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add remaining 1/4 cup plus 2 tablespoons sugar. Mix well.

Add whole egg, remaining egg yolk, and whipping cream, beating well. Add cornstarch, vanilla extract and lemon extract, beating until smooth. Add pumpkin mixture and mix well.

Pour batter into prepared pan. Crumble pumpkin spice cake doughnuts into pea-size pieces and sprinkle over batter.

Bake at 350 degrees F for 50 minutes. Do not over bake. Center may be soft but it will firm up when chilled.

Let cheesecake cool on a wire rack for 2 hours, then refrigerate for at least 2 hours before serving.

NOTE: Krispy Kreme Pumpkin Spice Cake Doughnuts are available only from Sept. 30 through Dec. 31 each year. When they are out of season, you can substitute two Krispy Kreme Glazed Sour Cream Doughnuts, crumbled and mixed with 1/2 teaspoon pumpkin-pie spice.

Recipe Source: The first-place recipe in the Krispy Kreme Ultimate Recipe Contest, by Stephanie Matthews of Tempe, AZ.