Pumpkin Rum Cheesecake

16 ingredients
1 steps

Ingredients

  • 1 C. crushed gingersnaps
  • 1/4 C. ground pecans
  • 1/4 C. margarine or butter(melted)
  • 3(8 oz.) pkgs. cream cheese (softened)
  • 1 1/3 C. sugar
  • 3 eggs
  • 3 C. 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 C. whipping cream
  • 1/4 tsp. rum flavoring
  • Coarsely chopped pecan

Directions

  1. 1
    {"0":"For the Crust: Combine gingersnaps, ground pecans and melted margarine. Press into bottom of 9-inch springform pan.","2":"For the Cheesecake: In a large mixing bowl, combine cream cheese and sugar. Beat with electric mixer until combined. Add eggs, pumpkin, cinnamon 1 1\/2 tsp. rum flavoring allspice,nutmeg, ginger, and cloves; beat until smooth. Pour onto crust. Bake at 350 degrees for 70 minutes or until center appears nearly set when shaken. Cool for 10 minutes. Loosen crust form pan sides. COol for 30 more minutes. Remove sides of pan. Cool completely. Chill at least 4 hours. To serve, beat whipping cream and the 1\/4 tsp. rum flavoring until soft peaks form. Pipe over cheesecake and sprinkle with additional pecans."}

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