PUMPKIN CHEESECAKE

By bjnelson55

EXCELLENT FLAVOR! I MADE MANY FOR CHRISTMAS IN 2008.

Ingredients

• Crust:
• 2 c. graham cracker crumbs
• 1 c. pecans, finely chopped
• 1/2 c. granulated sugar
• 1/2 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground nutmeg
• 1/2 cup butter or margarine, melted
• Filling:
• 3 (8-oz.) pkgs. cream cheese, softened
• 1-1/4 c. firmly packed light brown sugar
• 6 large eggs
• 1 (15-16 oz.) can solid-pack pumpkin
• 1 t. orange extract
• 1 t. rum extract
• 1 t. ground cinnamon
• 1 t. ground ginger
• 1/4 t. ground nutmeg
• Topping:
• 1-1/2 c. sour cream
• 1/3 c. firmly packed light brown sugar
• 1 t. rum extract
• 1/8 t. ground nutmeg
• 1/3 c. coarsely chopped pecans

Preparation

Step 1

Preheat oven to 350F. Crust: In large bowl combine the crust ingredients. Spoon into a 10-inch spring-form pan. Pat crust firmly across the bottom and halfway up the sides of the pan. Place the pan on a baking sheet. Set aside. Prepare filling. Filling: In a large mixer bowl, beat together cream cheese and brown sugar until smooth. Beat in remaining ingredients until filling is smooth. Pour into prepared crust. Bake for 1 hour, or until the filling is set in the center. Cool cheesecake on a wire rack for 20 minutes. Increase oven temperature to 450 F. Meanwhile prepare topping. Topping: In a small bowl, stir together first 4 ingredients until blended. Spread evenly on cheesecake when 20 minutes of cooling time is up. Sprinkle the chopped pecans over the top. Bake for 10 minutes at 450F. Cool cheesecake completely on wire rack at room temperature. Refrigerate for at least 8 hours, or overnight. Serve cheesecake chilled.


Number of Servings: one 10-inch cheesecake