Pumpkin Cheesecake

Pumpkin Cheesecake


  • 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.