Pumpkin Cheesecake
INGREDIENTS:
2 packages wafer cookie crumbs
8 oz. (1 stick) butter, melted
Five 8-oz. Packages cream cheese, softened
3 eggs
1-1/2 cups sugar
1 cup canned pumpkin
1/4 cup rum
1/4 tsp. Ground cloves
1/4 tsp. Ground ginger
1-1/2 tsp. Cinnamon
1 cup sour cream
1/2 cup brown sugar
Preheat oven to 350 degrees F.
- Grind wafer cookies in food processor until crumbs are fine. Add melted butter and process until combined.
- Pour crumb mixture into a 10″ springform pan and press crumbs to the bottom and sides of pan.
- Place cream cheese in mixer bowl and cream 2 minutes. Add eggs, sugar and vanilla. Scrape down sides of bowl.
- Add pumpkin, rum, cloves, ginger and cinnamon. Scrape down sides of bowl and beat until combined.
- Pour batter into springform pan and bake for 1-1/2 hours.
- Remove cheesecake from oven. Turn oven up to 500 degrees F.
- Combine sour cream and brown sugar. Spread sour cream mixture evenly on top of cheesecake. Bake 10 more minutes.
- Allow to cool at room temperature for one hour. Chill in refrigerator. Remove pan and sprinkle top with a light coat of cinnamon.
