1 cup crushed gingersnaps
1/4 cup ground pecans
1/4 cup melted butter
3 8-oz packages cream cheese, softened
1 1/3 cups sugar
16-oz pureed pumpkin**(See note below-- we don't actually use pumpkin)
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 tsp. rum flavoring
First combine the gingersnaps with pecans and butter. Press mixture onto the bottom of a 9-inch springform pan. Combine cream cheese and sugar, and beat with mixer until just combined. Add eggs, pumpkin, spices and rum flavoring. Beat on low speed until combined, then pour into prepared pan.
Bake in 350 oven for 1 1/2 hour or until center is nearly set when shaken. Cool, then loosen edge of cheesecake from pan with knife or spatula. Remove sides of pan when cake has cooled. Cover and chill at least 4 hours. Top with chopped and halved pecans.
**For my pie, I bake and puree a type of squash used in the south called a "Candy Roaster," which is richer in flavor than pumpkin. This makes the *best* pie, but if you cannot find that type of squash in your area, canned or pureed pumpkin will work.
I'll link this up to "Foodie Friday" over at Designs By Gollum, so go by there for some great food!!
Enjoy this one and have a wonderful weekend!!