-***CRUST***-
3/4 c Graham cracker crumbs 1/4 c Sugar
1/2 c Pecans — finely chopped 4 tb Butter or margarine
1/4 c Brown sugar — melted
***FILLING***
1 cn Pumpkin 1/2 ts Nutmeg
3 Eggs 1/4 ts Salt
1/2 c Brown sugar 3 pk Cream cheese — softened
1 ts Vanilla 1/2 c Sugar
1 1/2 ts Cinnamon 1 tb Flour
1/2 ts Ginger
***TOPPING***
1 c Whipping cream 1/4 c Crystallized ginger
1 c Sour cream — minced
2 tb Sugar 16 Pecan halves
3 tb Rum –to garnish
1/2 ts Vanilla
For crust, combine crumbs, pecans and sugars in a medium bowl until
well blended. Stir in melted butter. Press into bottom and
halfway up sides of a greased 9 inch springform pan; chill 1 hour.
Preheat oven to 350. For filling, beat pumpkin, eggs, brown sugar,
vanilla, spices, and salt in a medium bowl. In large bowl, beat
cream cheese and sugar until well blended. Beat flour and pumpkin
mixture into cream cheese mixture until smooth. Pour filling into
crust; bake 50 to 55 minutes or until center is set. Cool
completely in pan. Topping: chill a medium bowl and beaters from
an electric mixer in freezer. In chilled bowl, whip cream, sour
cream and sugar until stiff peaks form. Fold in rum, vanilla, and
ginger. Spread topping over cheesecake. Cover and refrigerate
overnight. To serve, remove sides of pan and garnish top with pecan
halves.
Yields
16 servings