Pumpkin Rum Cheesecake

by Yoda

Servings: 12 servings

INGREDIENTS

1 cup crushed gingersnaps (15 cookies)
1/4 cup ground pecans
1/4 cup butter melted
3 (8 oz.) packages cream cheese softened
1-1/2 cups sugar
3 eggs
3 cups canned pumpkin
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoons 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

INSTRUCTIONS

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 til mixture is smooth.

Pour into the prepared springform pan. Sprinkle with additional nutmeg.

Bake in 350°F oven 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.

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Tagged: cheesecakes, desserts, pumpkincheesecake add tags

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