Pumpkin Cheesecake Recipe | Saveur
With a spiced undercarriage of gingersnap crumbs and walnuts and a rum-spiked custard, this pumpkin cheesecake recipe is anything but basic.
Ingredients
- 13 oz. gingersnap cookies
- <sup>1</sup>⁄<sub>2</sub> cup coarsely chopped walnuts (2⅔ oz.)
- <sup>1</sup>⁄<sub>2</sub> cup confectioners' sugar
- 8 tbsp. unsalted butter, melted
- 1 <sup>3</sup>⁄<sub>4</sub> lb. cream cheese, at room temperature
- 1 cup sugar
- <sup>3</sup>⁄<sub>4</sub> cup canned pumpkin
- 3 tbsp. dark rum
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
- 1 tsp. vanilla extract
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- <sup>1</sup>⁄<sub>4</sub> tsp. ground cloves
- <sup>1</sup>⁄<sub>4</sub> tsp. ground ginger
- <sup>1</sup>⁄<sub>4</sub> tsp. ground mace
- 2 large eggs
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