Pumpkin Cheesecake

1-1/2 cups pumpkin puree

1/2 cup walnuts

1/3 cup all-purpose flour

2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg freshly grated

1/4 teaspoon ground cloves

1-1/2 pounds cream cheese

1/8 lb sweet butter

3/4 cup sugar

1/4 cup dark brown sugar

3 large eggs

1 large egg yolk

1/2 cup sour cream

2 tablespoons creme de cacao

2/3 cup golden raisins

Toast walnuts in 400F oven 10 minutes, then coarsely chop. Preheat oven to 250F. Sift flour and spices into a medium bowl. Beat cream cheese and butter in a large bowl at high speed until smooth.

Add eggs, yolk, white and brown sugars and beat 3 minutes until fluffy. Blend in sour cream slowly. Incorporate flour and spices. Then fold in pumpkin and creme de cacao followed by the raisins. Lightly butter a 10 x 2 inch springform pan and pour in the mixture.

Smooth the surface with a spatula and sprinkle the nuts on top. Bake 3 hours and turn the oven off. Leave cheesecake in oven for one more hour. Let cool for 1 hour before removing pan side. Refrigerate overnight.

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Cajun Country -- New Iberia, Louisiana