2 lbs. cream cheese, room temperature
1 1/2 c. sugar
1/4 c. brown sugar
5 eggs
1/2 c. flour
2 1/2 c. canned pumpkin
1 tbsp. spices (cinnamon, ginger, clove)
2 tbsp. rum (or rum extract)

In mixing bowl, cream the cream cheese with the sugars until smooth. (Stop mixer and scrape down the sides of bowl occasionally). Mix in the eggs one at a time. Add remaining ingredients on low speed just until blended and batter is a consistent color. Pour into greased 9 inch springform cheesecake pan. Bake at 325 degrees for 1 hour and 15 minutes. Chill and garnish with whipped cream and pecan halves.