Prep time: 25 min
Baking time: 1½ to 1¾ hrs.
Cooking time: 1 hour
Chilling time: several hours or overnight

Base
1 cup ginger snap cookies crushed
3 tbsp. melted butter
2 tsp. cinnamon
2 tbsp. brown sugar

Filling
2 lbs. or 4 bricks cream cheese
1 ½ cups sugar
5 eggs
Scant ¼ cups flour
2 tsp. pumpkin pie spice
1 can pumpkin 14oz (398 mi}
2 tbsp. light rum
1 cup whipping cream – add sugar to taste

Method

• Combine crushed gingersnaps, butter, cinnamon and brown sugar.
  
• Press into a base of an 11“spring form pan. Pat firmly and chill.
• Beat softened cream cheese until light and fluffy.
• Slowly beat in sugar.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour, pie spice, pumpkin and rum.
• Pour batter over crust.
• Bake in preheated 325°F oven for 1 ½ to 1 ¾ hours, or until filling is set.
• Cool cheesecake in pan on wire rack for 1 hour
• Refrigerate for several hours or overnight.

Remove from pan, garnish as desired. Some great ideas are decorating with candied pecans, drizzling caramel sauce, or dusting lightly with cinnamon or nutmeg! If you want to keep it simple, we recommend adding a dollop of whipped cream and bartering with your family on who gets the last slice.