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1
In the work bowl of a food processor, grind cinnamon twists into crumbs.
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2
Combine with melted butter.
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3
Press firmly into a 9-inch springform pan.
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4
In a medium bowl, combine 3/4 cup sugar, pumpkin, 3 egg yolks, cinnamon, mace, ginger, and salt.
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5
Mix well; set aside.
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6
In another bowl, beat cream cheese at medium speed with an electric mixer until light and fluffy.
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7
Gradually add remaining 1/4 cup plus 2 tablespoons sugar; mix well.
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8
Add whole egg, remaining egg yolk, and whipping cream, beating well.
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9
Add cornstarch, vanilla, and lemon extract, beating until smooth.
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10
Add pumpkin mixture and mix well.
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11
Pour batter into prepared pan.
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12
Crumble pumpkin spice cake doughnuts into pea-sized pieces and sprinkle over batter.
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13
Bake at 350 F for 50 minutes.
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14
Do not overbake.
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15
Center may be soft but it will firm up when chilled.
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16
Let cheesecake cool on a wire rack for 2 hours, then refrigerate for at least 2 hours before serving.
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17
*Krispy Kreme Pumpkin Spice Cake Doughnuts are available only from September 30 through December 31 each year.
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18
When they are out of season, you can substitute 2 Krispy Kreme Glazed Sour Cream Doughnuts, crumbled and mixed with 1/2 teaspoon pumpkin pie spice.
