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    PUMPKIN RUM CHEESECAKE


    Source of Recipe


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    List of Ingredients




    1 cup crushed gingersnaps (15 cookies)
    1/4 cup ground pecans
    1/4 cup butter, melted
    24 ounces cream cheese (at room temperature)
    1 1/2 cups granulated sugar
    3 eggs
    3 cups canned pumpkin
    1 1/2 teaspoon ground cinnamon
    1 1/2 teaspoon rum flavoring
    3/4 teaspoon ground allspice
    3/4 teaspoon ground nutmeg
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1 cup whipping cream
    1/4 teaspoon rum flavoring

    Recipe



    Preheat oven to 350 degrees F.
    Combine gingersnaps, 1/4 cup pecans and melted butter. Press onto bottom of a 9-inch springform pan.
    In large mixing bowl, beat together cream cheese and sugar. Add eggs, pumpkin, cinnamon, 1 1/2 teaspoons rum flavoring and the spices, beating just until mixture is smooth. Pour into the prepared spring-form pan. Sprinkle with additional nutmeg.
    Bake for 70 minutes or until almost set (center will jiggle slightly). Cool in pan on wire rack for 10 minutes. Loosen sides; cool completely. Chill for at least 4 hours.
    To serve, remove sides of pan. Beat cream and 1/4 teaspoon rum flavoring until stiff peaks form. Pipe over cheesecake and sprinkle with additional pecans.
    Serves 12 to 16.
 

 

 

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