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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!
Ingredients
- 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
Instructions
- 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.
Posted in Ask For It, Recipes
