Pumpkin Rum Cheesecake

Yield: 12 to 16 servings

Ingredients

• 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 teaspoons ground cinnamon
• 1 1/2 teaspoons 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

Instructions

1. Heat oven to 350 degrees F.
2. Combine gingersnaps, 1/4 cup pecans and melted butter. Press onto bottom of a 9-inch springform pan.
3. In large mixing bowl, beat together cream cheese and sugar.
4. 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.
5. Bake for 70 minutes or until almost set (center will jiggle slightly).
6. Cool in pan on wire rack for 10 minutes.
7. Loosen sides; cool completely.
8. Chill for at least 4 hours.
9. To serve, remove sides of pan.
10. Beat cream and 1/4 teaspoon rum flavoring until stiff peaks form. Pipe over cheesecake and sprinkle with additional pecans.