Serves: 8
Total Calories: 451
1. For crust, combine KELLOGG'S ALL-BRAN cereal, nuts, the 2 tablespoons sugar and the 2 tablespoons flour. Gradually add margarine, stirring until crumbly. Press mixture evenly over bottom and part way up sides of 9-inch springform pan.
2. Bake at 400°F about 7 minutes or until lightly browned.
3. Beat cream cheese until fluffy. Gradually beat in the 1 cup sugar. Add eggs, one at a time, beating after each addition. Mix in the 1 tablespoon flour and spices. Stir in pumpkin and rum. Pour into baked crust.
4. Bake at 300°F for 1 hour and 30 minutes or until center feels firm when touched. Turn off oven. With door slightly open, cool cheesecake in oven one hour. Remove from oven. Cool completely on wire rack. Refrigerate several hours or overnight before serving. Garnish with whipped cream, if desired.
This Pumpkin Cheesecake III recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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