Gosling’s Black Seal® Rum Pumpkin Spice Cheese Cake

By Edward Bottone


3 eggs
1 ½ lbs Philadelphia Brand® cream cheese
1 cup sugar
½ cup sour cream
1 14 ounce can of puréed pumpkin
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
2-3 tsp ginger, ground
¼ cup molasses
2 tbs Gosling’s Black Seal® Rum
walnut halves for decoration
confectioner's sugar

Mix together:
1 cup crushed ginger snaps (cookies)
¼ cup butter melted
½ tsp cinnamon


With a mixer blend well the sugar and softened cream cheese. Mix in the sour cream. Beat until smooth. Add the eggs one at a time. Add the pumpkin, spices, rumand molasses. Pour into a 9 or 10 inch spring form pan lined with the crushed gingersnaps mixture.

Bake at 325 degrees for 1 ¾ - 2 hours, or until the tester comes out clean. Cool on rack. Decorate with whole walnut halves and whipped cream, or make a snowflake from cut paper and place over cake and dust with confectioner's sugar using the cut-outs like a stencil.

Can be made a day or two ahead. Bring to nearly room temperature before serving.

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