Pumpkin Cheesecake

Pumpkin Cheesecake
Pumpkin Cheesecake
Rum and gingersnaps add a spicy, warming flavor to this rich fall dessert.Beth Rooney

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.

Pumpkin Cheesecake
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Yield: serves 12

Ingredients

  • 13 oz. gingersnap cookies
  • 12 cup chopped walnuts
  • 12 cup confectioners' sugar
  • 8 tbsp. unsalted butter, melted
  • 1 34 lb. cream cheese, softened
  • 1 cup sugar
  • 34 cup canned pumpkin
  • 3 tbsp. dark rum
  • 1 12 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 12 tsp. kosher salt
  • 14 tsp. ground cloves
  • 14 tsp. ground ginger
  • 14 tsp. ground mace
  • 2 eggs

Instructions

  1. 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 1 12 hours. Let cool to room temperature; chill until set, at least 4 hours or overnight.