Pumpkin-Rum Cheesecake

Crust:
3/4 c. crushed vanilla wafers
3 Tbsp. melted butter
1 tsp. cinnamon
2 Tbsp. packed brown sugar

Filling:
4 pkg. (8 oz. each) cream cheese, softened
1 1/2 c. sugar
5 eggs
1/4 c. flour
2 tsp. pumpkin pie spice
1 can (16 oz.) pumpkin (do not use pumpkin pie mix)
2 Tbsp. light rum

To make crust combine the vanilla wafer crumbs with the melted butter, cinnamon and brown sugar. Grease a 9 inch spring-form pan lightly and line the bottom with crumb mixture. Set aside. Preheat oven to 325 degrees.
To make filling: In a large bowl, with mixer on medium speed, beat the cream cheese until fluffy. Slowly beat in sugar; add the eggs, one at a time, and beat well after each addition. Beat in flour, pumpkin pie spice and pumpkin and rum. Pour the batter in prepared pan and bake for 1-1/2 to 1-3/4 hours or until filling is set. Cool on a wire rack for one hour. Refrigerate several hours before serving. Serve with
whipped cream.

Return to recipes