Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------***CRUST***-----------------------------
3/4 c Graham cracker crumbs 1/4 c Sugar
1/2 c Pecans -- finely chopped 4 tb Butter or margarine
1/4 c Brown sugar -- melted

-----------------------***FILLING***----------------------------
1 cn Pumpkin 1/2 ts Nutmeg
3 Eggs 1/4 ts Salt
1/2 c Brown sugar 3 pk Cream cheese -- softened
1 ts Vanilla 1/2 c Sugar
1 1/2 ts Cinnamon 1 tb Flour
1/2 ts Ginger

-----------------------***TOPPING***----------------------------
1 c Whipping cream 1/4 c Crystallized ginger
1 c Sour cream -- minced
2 tb Sugar 16 Pecan halves
3 tb Rum --to garnish
1/2 ts Vanilla

For crust, combine crumbs, pecans and sugars in a medium bowl until

well blended. Stir in melted butter. Press into bottom and

halfway up sides of a greased 9 inch springform pan; chill 1 hour.

Preheat oven to 350. For filling, beat pumpkin, eggs, brown sugar,

vanilla, spices, and salt in a medium bowl. In large bowl, beat

cream cheese and sugar until well blended. Beat flour and pumpkin

mixture into cream cheese mixture until smooth. Pour filling into

crust; bake 50 to 55 minutes or until center is set. Cool

completely in pan. Topping: chill a medium bowl and beaters from

an electric mixer in freezer. In chilled bowl, whip cream, sour

cream and sugar until stiff peaks form. Fold in rum, vanilla, and

ginger. Spread topping over cheesecake. Cover and refrigerate

overnight. To serve, remove sides of pan and garnish top with pecan

halves. Source: Leisure Arts The Spirit of Christmas Book 8.
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Submitted By BARB HARKINS On 01-19-95

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