Pumpkin Cheesecake
2015-10-28 19:34:08
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Ingredients
- Pumpkin Cheesecake
Ingredients
- Ginger snap crust
- 1 cup crushed ginger snaps 250 ml
- 3 Tbsp. Butter, melted 45 ml
- 1 tsp. cinnamon 5ml
- 2 Tbsp. brown sugar 30 ml
- Filling
- 4 – 8 oz. pkg. cream cheese, softened 4-250 g
- 1 1/2 cups sugar 375 ml
- 5 eggs
- 1/4 cup flour 60 ml
- 2 tsp. pumpkin pie spice or equal parts
- ginger, cinnamon and nutmeg 10 ml
- 1 – 14 oz. can pumpkin 398 ml
- 1 cup whipping cream, whipped 250 ml
- 2 Tbsp. rum 30 ml
Instructions
- Crust: combine ingredients. Lightly grease a 10″ (25 cm) springform pan and line bottom with crumb mixture. Pat firm and chill.
- Filling: preheat oven to 325 F. (160c). Beat softened cream cheese until fluffy. Slowly beat in sugar. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour, spices, pumpkin and rum. Pour batter over crust. Bake for 1 1/2 to 1 3/4 hours, or until filling is set. Cool for an hour. Refrigerate several hours. Garnish with whipped cream and a sprinkle of cinnamon. Serves 10-12
Notes
- Book Reference – The Best of the Best – Vol. 1 (Page: 293), Grand Slam (Page: 187)
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