(Excellent for holidays)
3/4 c. crushed vanilla wafers
3 Tbsp. melted butter
1 tsp. cinnamon
2 Tbsp. packed brown sugar
4 pkg. (8 oz. each) cream
1 1/2 c. sugar
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
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