CHECK OUT THIS CHEESECAKE RECIPE: PUMPKIN RUM

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







The Directions







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.

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