***crust***
3/4 c Graham cracker crumbs
1/2 c Pecans; finely chopped
1/4 c Brown sugar
1/4 c Sugar
4 tb Butter or margarine -
- melted
***filling***
1 cn Pumpkin
3 Eggs
1/2 c Brown sugar
1 ts Vanilla
1 1/2 ts Cinnamon
1/2 ts Ginger
1/2 ts Nutmeg
1/4 ts Salt
3 pk Cream cheese; softened
1/2 c Sugar
1 tb Flour
***topping***
1 c Whipping cream
1 c Sour cream
2 tb Sugar
3 tb Rum
1/2 ts Vanilla
1/4 c Crystallized ginger -
- minced
16 Pecan halves; to garnish
Recipe by: Sue Klapper Preparation Time: 0:55 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.
