Aunt Helen’s Favorites; Pumpkin Cheese Cake

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.

Filling:

4 pkgs. Cream cheese
1 ½ cup sugar
5 eggs
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.