Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

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
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.
Pumpkin Rum Cheesecake 261

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