Ingredients
| 1 cup | crushed gingersnaps | | 1/4 cup | ground pecans | | 1/4 cup | butter melted | | 3 pkg. (8 oz. each) | cream cheese, softened | | 1-1/2 cup | sugar | | 3 | eggs | | 3 cups | canned pumpkin | | 1-1/2 tsp. | ground cinnamon | | 1-1/2 tsp. | rum flavoring | | 3/4 tsp. | ground allspice | | 3/4 tsp. | ground nutmeg | | 1/2 tsp. | ground ginger | | 1/4 tsp. | ground cloves | | 1 cup | whipping cream | | 1/4 tsp. | rum flavoring |
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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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