Holiday Recipe from The Bunnery


Use this recipe from The Bunnery if you’d like to make something sweet and special at home for the holidays. Need to save time? Order a delicious pie from them instead!

I made the stuffing recipe they gave us for Thanksgiving, and it was a big hit at our holiday meal so I am sure this will be, too!


Ginger Pumpkin Cheesecake


  • Crust:
  • 1 1/2 cups graham crackers, crushed
  • 1 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 1 stick unsalted butter
  • Filling:
  • 3, 8-ounce packages of cream cheese, room temperature
  • 1 1/4 cups sugar
  • 5 eggs
  • 1, 16-ounce pumpkin puree
  • 1 tablespoon vanilla extract
  • 2 tablespoons dark rum
  • 2 tablespoons crystallized ginger, minced
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg (freshly grated is better)
  • Topping:
  • 1 1/2 cups sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons dark rum


  • In a food processor combine dry ingredients until well blended.
  • Add melted butter while pulsing.
  • Put mixture into a buttered 10-inch springform pan.
  • Press the mixture to the bottom until even, with a little lip around the edge.
  • Chill 30 minutes.
  • Preheat oven to 325 F.
  • In a KitchenAid-type mixer, beat the cream cheese and sugar with the paddle attachment until smooth.
  • Continue to beat on medium speed adding 1 egg at a time.
  • In a mixing bowl, combine pumpkin, vanilla, rum, ginger, cinnamon and nutmeg.
  • Mix until smooth.
  • Add pumpkin mixture into the cheese mixture, and beat to combine.
  • Pour filling into the crust, and bake 1 1/2 hours or until set.
  • Let cool.
  • Whisk the sour cream, sugar, cinnamon and rum together.
  • Spread over the cake
  • Chill for at least 4 to 5 hours.

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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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