Pumpkin Rum Cheesecake

• 1 cup crushed gingersnaps
• 1/4 cup ground pecans
• 1/4 cup butter melted
• 3 pkg. (8 oz. each) cream cheese, softened
• 1-1/2 cup sugar
• 3 eggs
• 3 cups 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 cup whipping cream
• 1/4 tsp. rum flavoring

1. Combine gingersnaps, 1/4 cup pecans and melted butter.
2. Press onto bottom of a 9-inch springform pan.
3. In large mixing bowl, beat together cream cheese and sugar.
4. Add eggs, pumpkin, cinnamon, 1-1/2 teaspoons rum flavoring and the spices, beating just til mixture is smooth.
5. Pour into the prepared springform pan.
6. Sprinkle with additional nutmeg.
7. Bake in 350F oven for 70 minutes or until almost set (center will jiggle slightly).
8. Cool in pan on wire rack for 10 minutes.
9. Loosen sides, cool completely.
10. Chill for at least 4 hours.
11. To serve, remove sides of pan.
12. Beat cream and 1/4 teaspoon rum flavoring until stiff peaks form.
13. Pipe over cheesecake and sprinkle with additional pecans.

crushed gingersnaps, ground pecans, butter, cream cheese, sugar, eggs, pumpkin, ground cinnamon, rum flavoring, ground allspice, ground nutmeg, ground ginger, ground cloves, whipping cream, rum flavoring

Taken from www.foodgeeks.com/recipes/732 (may not work)