Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor. This recipe first appeared in our November 2012 issue along with Bernard L. Herman's story A Bountiful Shore.
Enlarge Image Credit: Beth RooneySERVES 12
INGREDIENTS13 oz. gingersnap cookies
½ cup chopped walnuts
½ cup confectioners' sugar
8 tbsp. unsalted butter, melted
1¾ lb. cream cheese, softened
1 cup sugar
¾ cup canned pumpkin
3 tbsp. dark rum
1½ tsp. ground cinnamon
1 tsp. vanilla extract
½ tsp. kosher salt
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. ground mace
INSTRUCTIONS1. Heat oven to 350°. Process gingersnaps, walnuts, and confectioners' sugar in a food processor until finely ground. Add butter; pulse until evenly combined. Transfer to a 9" springform pan set on a rimmed baking sheet, and press crumbs into the bottom and halfway up the sides of the pan; set aside.
2. Clean food processor, and then add cream cheese, sugar, pumpkin, rum, cinnamon, vanilla, salt, cloves, ginger, mace, and eggs; puree, stopping to scrape down bowl with a rubber spatula at least once, until smooth. Pour into crust; bake until browned on top and the middle jiggles slightly when the pan is tapped, about 1½ hours. Let cool to room temperature; chill until set, at least 4 hours or overnight.