Pumpkin Cheese Cake, Aunt Helen’s Specialty for Thanksgiving
Gingersnap cookies crushed – 1 1/3 cup
1/3 cup melted butter
Combine gingersnap crumbs and melted butter. Press evenly over bottom of a 9” spring form pan. Refrigerate while preparing filling.
4 pkgs. Cream cheese
1 ½ cup sugar
¼ cup flour
14 oz. can pumpkin
2 tbsp (or more) rum
Pumpkin Pie spice
1 cup whipping cream for topping.
Beat cheese until fluffy. Slowly beat in sugar. Add eggs one at a time beating well. Beat in flour, pumpkin, spices and rum.
Pour mixture into prepared pan. Bake at 325 degrees for 1 ½ to 1 ¾ hrs.
When cooled, top with whipped cream and serve.
Sounds yummy! Love the gingersnap crust.