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Spiced Rum Pumpkin Cheesecake Recipe

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This recipe for Spiced Rum Pumpkin Cheesecake is from Three Generations of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
3/4 cup graham cracker crumbs
3 Tablespoons unsalted melted butter
1 teaspoon cinnamon
2 Tablespoons brown sugar

Filling:
32 ounces cream cheese, softened
1 1/2 cups sugar
5 large eggs
1/4 cp all-purpose flour
1 15 ounce can pumpkin puree
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 Tablespoons spiced rum

Topping:
1 1/2 cups sour cream
1/4 cup sugar
1 1/2 Tablespoons pure maple syrup
Directions:
Directions:
To make the crust:
Mix graham cracker crumbs, butter, cinnamon and brown sugar together. Press mixture into bottom of 10 inch springform pan.

Preheat oven to 325 degrees F.

To make the filling, beat cream cheese using electric mixer with whip attachment until fluffy and no lump remain. Add sugar gradually while mixer is on low speed. Incorporate eggs one at a time, scrapping sides of bowl often. Sift inn flour and spices, mix well. Add pumpkin puree and rum then beat until smooth. Pour filling into prepared crust.

Bake 30-40 minutes until edges are set and center is slightly wobbly (cake will become firmer after cooling; the middle should not be firm).

While the cheesecake is baking, mix up the topping. Whisk sour cream, sugar and maple syrup together until smooth. Spread evenly over top of cheesecake and return cheesecake to oven for 8 minutes. Cool completely before unmolding.
Personal Notes:
Personal Notes:
I always bake my cheesecake in a water bath; wrapping the springform pan with a double layer of aluminum foil before placing the pan into the roasting pan that is filled with 1 to 1 1/2 inch warm water.

 

 

 

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