Pumpkin Cheesecake
Paula
ingredients
- CRUST
- 3 cups broken gingersnaps
- 1 cup chopped pecans
- 1/4 cup sugar
- 2/3 cup melted butter
- FILLING
- 4 8 oz. pkgs. cream cheese at room temp.
- 1 2/3 cups sugar
- 1 teaspoon vanilla
- 1 15 oz. can pumpkin
- 2 tablespoons whipping cream
- 2 tablespoons rum
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon mace
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 4 large eggs
directions
- 1
CRUST
- 2
Preheat oven to 350. In a food processor, finely grind cookies, nuts & sugar. Add butter; process until combined. Press mixture onto bottom and sides of 10 inch spring form pan. Bake 10 minutes.
- 1
Filling
- 2
Place a 9 x 12 pan filled with water on lowest shelf in oven. With electric mixer beat together first 11 ingredients until smooth. Add eggs, one at a time, beating til just combined. Sprinkle with a little cinnamon, cool, then chill overnight.
- 3
Serve with whipped cream on top.
Source: Paula
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