🫙 From the Spice Rack
pumpkin rum cheesecake
Pumpkin Rum Cheesecake 1 cup crushed gingersnaps (15 cookies) 1/4 cup ground pecans 1/4 cup butter, melted 24 ounces cream cheese (at room temperature) 1 1/2 cups granulated sugar
maineasy
Ingredients8 items
Ingredients
- 1cupcrushed gingersnaps (15 cookies)
- 1/4cupground pecans
- 1/4cupbutter, melted
- 24ouncecream cheese (at room temperature)
- 11/2 cups granulated sugar
- 3eggs
- 3cupcanned pumpkin
- 11/2 teaspoon ground cinnamon
Directions
- 1
Pumpkin Rum Cheesecake 1 cup crushed gingersnaps (15 cookies) 1/4 cup ground pecans 1/4 cup butter, melted 24 ounces cream cheese (at room t
- 2
Combine gingersnaps, 1/4 cup pecans and melted butter
- 3
Press onto bottom of a 9-inch springform pan
- 4
In large mixing bowl, beat together cream cheese and sugar
- 5
Add eggs, pumpkin, cinnamon, 1 1/2 teaspoons rum flavoring and the spices, beating just until mixture is smooth
- 6
Pour into the prepared spring-form pan
- 7
Sprinkle with additional nutmeg
- 8
Bake for 70 minutes or until almost set (center will jiggle slightly)