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Pumpkin Cheesecake Crust: 3/4 cup graham cracker crumbs 3 T. melted butter 1 tap. cinnamon 3 T. firmly packed light brown sugar v"',-..- :\i
h Filling: -? . ; vy,• . -J 4 pkg. (8 oz. each) cream cheese, softened We cups sugar 5 eggs 1/4 tsp. salt 1/4 cup flour 2 tsp. pumpkin pie spice 1 can (1 lb.) pumpkin 2T. rum Cranberry glaze: 2 cups fresh cranberries IV«cups sugar, divided 1/2 cup water 1T. cornstarch Topping: 1 cup heavy cream, whipped 2T. sugar Preheat oven to 325 degrees. Grease 9-inch springform pan. Combine all crust ingredients and line bottom and side of pan. To make filling, beat cream cheese in large bowl until fluffy. Gradually add sugar and eggs, one at a time, beating well after each addition. Gradually add flour, spice and pumpkin, blending well. Stir in rum. Pour into crust-lined pan. Bake until center feels quite firm, about 1 hour and 45 minutes. Cool in pan on wire rack. While cake is baking, prepare glaze. Combine cranberries with 1 cup sugar and water in medium-size . saucepan. Bring to boil; cook 2 minutes. Combine 1/4 cup sugar and cornstarch; stir into cranberry mixture. Cook and stir until boiling; cool. When ready to serve, prepare topping. Beat cream and sugar until stiff; pipe around edge of cooled cake with star-tipped pastry bag (or make a circle of dollops around with spoon). Fill center with cranberry glaze. Makes 10 servings. Sauteed apples complement Pumpkin Pancakes nicely when topped with maple syrup.
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