1 1/2cupscanned pumpkin or pureed pumpkinnot pumpkin pie filling
2/3cupheavy cream
Rum Flavored Whipped Topping
1cupheavy whipping cream
2tablespoonsof powdered sugar
1teaspoonvanilla
1/2teaspoonrum extract
Instructions
Preheat oven to 350 F. Butter a 9" springform pan.
For the crust, break the graham cracker into a food processor. Add the brown sugar and cinnamon and process to a fine meal. Add melted butter and process again. Press crust into bottom of pan and about one inch up the sides. Bake for ten minutes. Remove from oven and set aside to cool. Reduce the oven temperature to 325 F.
For the filling, place cream cheese, brown sugar, eggs, and egg yolks into the food processor. Process until homogenous. Add vanilla and pulse to combine. Add remaining ingredients, pulse to bring them together, then process for a minute or two, until mixture is silky smooth. Pour the filling into the crust and bake for 55-65 minutes. The center should jiggle slightly and the outer edges will look dry. Turn the oven off and leave in the oven for 30 minutes. Remove and place on cooling rack, let cool completely. Place in the refrigerator for about an hour before adding topping.
Rum Flavored Whipped Topping
Using the whisk attachment on your mixer, beat heavy cream on medium-high for about 30 second. Stop mixer, add powdered sugar and both extracts. Turn mixer on low to incorporate the sugar and extracts, use a rubber spatula to scrape down sides if needed. Return mixer to medium-high and beat until stiff peaks form. Spread topping on top of cheesecake and refrigerate for several hours before cutting.