- 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
- 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, rum and 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.