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Foodgeek: |
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Rating: |
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Servings: |
12 to 16 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup crushed gingersnaps
1/4 cup ground pecans
1/4 cup butter melted
3 pkg. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
3 eggs
3 cups 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 cup whipping cream
1/4 tsp. rum flavoring
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Directions:
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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 til mixture is smooth.
Pour into the prepared springform pan. Sprinkle with additional nutmeg.
Bake in 350°F oven 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.
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