Pumpkin Spice Cheesecake
12 servings SERVINGS
Ingredients
- 125 ml or 1/2 cup All-Bran Buds* cereal
- 175 ml or 3/4 cup finely chopped pecans
- 30 ml or 2 tbsp granulated sugar
- 30 ml or 2 tbsp all-purpose flour
- 30 ml or 2 tbsp butter or margarine, melted
- 2 pkgs (250 g each) cream cheese, softened
- 250 ml or 1 cup granulated sugar
- 3 eggs
- 15 ml or 1 tbsp all-purpose flour or cornstarch
- 10 ml or 2 tsp ground cinnamon
- 2 ml or 1/2 tsp ground ginger
- 2 ml or 1/2 tsp ground nutmeg
- 1 can (398 ml/14 oz) pumpkin
- 30 ml or 2 tbsp amber rum or 10 ml (2 tsp) rum extract, optional
- n/a Whipped cream, optional
Directions
Crust:
1. In medium mixing bowl, mix together cereal, pecans, sugar and flour. Stir in melted butter until mixture is crumbly. Press mixture firmly and evenly into bottom and part way up sides of 23 cm (9-inch) springform pan.
2. Bake at 200°C (400°F) for about 7 minutes or until light brown. Remove from oven. Reduce oven temperature to 150°C (300°F).
Filling:
1. In large mixing bowl with electric mixer, beat cream cheese and sugar until very smooth. Add eggs, one at a time, beating after each addition just until blended in. Mix in flour and spices. Stir in pumpkin and rum. Pour into baked crust.
2. Bake for about 1 1/2 hours. Done when almost set when jiggled. Turn oven off. With door slightly open, cool cheesecake in oven for 1 hour. Remove from oven; let cool completely on wire rack. Refrigerate several hours or overnight before serving. Remove outer ring and slice. Serve with whipped cream sprinkled with a little nutmeg if desired.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
