Pumpkin Rum Cheesecake

 

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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

The Directions

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.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.