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PUMPKIN CHEESECAKE (Excellent for holidays) 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 ready 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |