Pumpkin Cheesecake

 

Pumpkin Cheesecake
Print
Ingredients
  1. Pumpkin Cheesecake
Ingredients
  1. Ginger snap crust
  2. 1 cup crushed ginger snaps 250 ml
  3. 3 Tbsp. Butter, melted 45 ml
  4. 1 tsp. cinnamon 5ml
  5. 2 Tbsp. brown sugar 30 ml
  6. Filling
  7. 4 – 8 oz. pkg. cream cheese, softened 4-250 g
  8. 1 1/2 cups sugar 375 ml
  9. 5 eggs
  10. 1/4 cup flour 60 ml
  11. 2 tsp. pumpkin pie spice or equal parts
  12. ginger, cinnamon and nutmeg 10 ml
  13. 1 – 14 oz. can pumpkin 398 ml
  14. 1 cup whipping cream, whipped 250 ml
  15. 2 Tbsp. rum 30 ml
Instructions
  1. Crust: combine ingredients. Lightly grease a 10″ (25 cm) springform pan and line bottom with crumb mixture. Pat firm and chill.
  2. 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
The Best of Bridge http://www.bestofbridge.com/
Telling your teenager the facts of life is like giving a fish a bath.

Posted in Recipes, Desserts and tagged , , .

Leave a Reply

Your email address will not be published. Required fields are marked *