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1
Preheat oven to 325F.
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2
Spray a 9 1/2 inch springform pan with nonstick cooking spray and set aside.
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3
In a medium bowl, combine the gingersnap crumbs, pecans, melted butter and 5 tablespoons sugar.
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4
Stir well.
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5
Press the mixture into the bottom and up the sides of the pan about 1/8th to 1/4 inch thick.
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6
Take your time doing this so the crust is even.
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7
Place on a rimmed baking sheet and bake at 325F for 6 minutes.
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8
Remove from the oven and set aside.
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9
In a mixing bowl, combine the cream cheese, remaining sugar, rum, flour, vanilla and nutmeg.
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10
Beat on medium speed until well blended.
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11
Add the eggs and egg yolks one at a time, beating well after each addition.
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12
Slowly blend in the heavy cream and sweetened condensed milk.
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13
Pour into the prepared crust and bake at 325F for 50 to 65 minutes or until the center is almost set.
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14
Let the cheesecake cool in the turned off oven with the door propped open an inch or 2 for 15 minutes and then remove to a cooling rack.
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15
Run a knife carefully around the rim of the pan to loosen the crust.
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16
Let cool completely before gently removing the outside of the pan.
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17
Refrigerate for 1 hour before serving.
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18
*This recipe brought to you courtesy of Penzey's.
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19
*
