Ingredients
- 3 cups finely ground spiced wafer crumbs(?)
- 1/2 cup confectioners' sugar
- 12 tablespoons melted butter
- Filling:
- 2 1/2 pounds (5 8-ounce packages) cream cheese
- 3 eggs
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/4 cup Meyer's rum
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon mace
- Topping:
- 2 cups sour cream
- 1 cup brown sugar
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees.
For crust: Combine crumbs, sugar and butter in a food processor, then spread on the bottom and all the way up the sides of a 10-inch, ungreased springform pan. (I wasn't sure what spiced wafers were, so used ginger snaps.)
For filling: Cream the cheese in a mixer on medium speed. Add eggs, sugar and vanilla and beat until well incorporated. Add pumpkin, rum and spices, blending thoroughly. Pour into the crust and bake in the preheated oven for 1 1/2 hours. Remove from oven. Increase oven temperature to 500 degrees.
For topping: Combine ingredients and spread on top of baked filling. When oven reaches 500 degrees, bake for 10 minutes. Allow to cool, then refrigerate
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Submitted 6/13/05.
Source: Mother Wonderful's Cheesecakes
Submitted By: Joy Bowers
ebowers@matnet.com
Pumpkin Cheesecake