Schmitty 05-29-99 4:10 AM
Pumpkin Rum Cheesecake
1 cup crushed gingersnaps (15 cookies)
1/4 cup ground pecans
1/4 cup butter melted
3 8 ounce packages cream cheese softened
1 1/2 cups sugar
3 eggs
3 cups canned pumpkin
1 1/2 teaspoon 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
Whole pecans for garnish
Preheat oven to 350.
Combine gingersnaps, 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 spices, beating just until mixture is smooth.
Pour into prepared springform 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