Pumpkin Rum Cheesecake Recipe

Name: Pumpkin Rum Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 C. crushed gingersnaps; 1/4 C. ground pecans; 1/4 C. margarine or butter(melted); 3(8 oz.) pkgs. cream cheese (softened); 1 1/3 C. sugar; 3 eggs; 3 C. canned pumpkin; 1 1/2 tsp. ground cinnamon; 1 1/2 tsp. rum flavoring; 3/4 tsp. ground allspice; 3/4 tsp. ground nutmeg; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; 1 C. whipping cream; 1/4 tsp. rum flavoring; Coarsely chopped pecan

Servings: persons

1 C. crushed gingersnaps
1/4 C. ground pecans
1/4 C. margarine or butter(melted)
3(8 oz.) pkgs. cream cheese (softened)
1 1/3 C. sugar
3 eggs
3 C. canned pumpkin
1 1/2 tsp. ground cinnamon
1 1/2 tsp. rum flavoring
3/4 tsp. ground allspice
3/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 C. whipping cream
1/4 tsp. rum flavoring
Coarsely chopped pecan

1
For the Crust: Combine gingersnaps, ground pecans and melted margarine. Press into bottom of 9-inch springform pan.
2
For the Cheesecake: In a large mixing bowl, combine cream cheese and sugar. Beat with electric mixer until combined. Add eggs, pumpkin, cinnamon 1 1/2 tsp. rum flavoring allspice,nutmeg, ginger, and cloves; beat until smooth. Pour onto crust. Bake at 350 degrees for 70 minutes or until center appears nearly set when shaken. Cool for 10 minutes. Loosen crust form pan sides. COol for 30 more minutes. Remove sides of pan. Cool completely. Chill at least 4 hours. To serve, beat whipping cream and the 1/4 tsp. rum flavoring until soft peaks form. Pipe over cheesecake and sprinkle with additional pecans.

1145

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 C. crushed gingersnaps, 1/4 C. ground pecans, 1/4 C. margarine or butter(melted), 3(8 oz.) pkgs. cream cheese (softened), and more.

Yes, Pumpkin Rum Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Rum Cheesecake

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