Pumpkin Cheesecake The Best of the Best - Vol. 1 (Page: 293) Grand Slam (Page: 187) Recipe of the Month - October 2009 View past Recipes of the Month 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 Telling your teenager the facts of life is like giving a fish a bath. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

Have you tried this recipe and want to share your thoughts? Click here to submit your comments. Reviews 10/10/2007 - Shannon Absolutely delicious. Took it to thanksgiving dinner and even non-pumpkin fans were asking for the recipe. Mine cracked so to cover up the cracks I "frosted" it with spiced whipped cream. 1 cup whipping cream, 2 tbsp sugar, 1/2 tsp cinnamon and 1/4 tsp ground ginger beaten together. It was sooooo good and looked beautiful. It actually made the cake I thought. 06/13/2005 - j This is really good - if you don't want so much gingersnap flavour you can do 1/2 gingersnaps, 1/2 graham crackers. Or try digestive biscuits. Very yummy. Rave reviews.