Pumpkin Cheesecake
Ingredients
Crust:
1 ½ cups graham cracker crumbs
1 teaspoon ground cinnamon
1 Tablespoon sugar
1 teaspoon ground ginger
1 stick unsalted butter, melted
Filling:
Three 8-ounce packages cream cheese, at room temperature
1 ½ cups sugar
5 eggs
One 16-ounce can pumpkin puree
1 Tablespoon vanilla extract
2 Tablespoons dark rum
2 Tablespoons minced crystallized ginger
2 teaspoons ground cinnamon
½ teaspoon grated nutmeg
Topping:
1 ½ cups sour cream
½ cup sugar
½ teaspoon ground cinnamon
2 Tablespoons dark rum
Directions
Combine crust ingredients. Pour
into a buttered, 10-inch springform pan and press the mixture onto the bottom
and one-third up the sides of the pan.
Chill for 30 minutes.
Preheat oven to 325 degrees. In
the bowl of an electric mixer, beat the cheese and sugar until smooth. Continuing to beat at medium speed, add eggs
one by one, beating well after each addition.
In a mixing bowl combine pumpkin, vanilla, rum, ginger, cinnamon and
nutmeg. Mix until smooth. Add pumpkin mixture to the cream cheese and
beat to combine.
Pour the filling into the crust and bake for 1 ½ hours, or until set.
Whisk the sour cream, sugar, cinnamon and rum together and spread over
the cake. Allow to cool and then chill
for at least five hours before serving.
Can be made up to two days ahead.
Cover and refrigerate.
