By: Thomas Wuensch, Contributing Writer ‘23


13 oz. gingersnap cookies

1⁄2 cup coarsely chopped walnuts (2⅔ oz.)

1⁄2 cup confectioners’ sugar

8 tbsp. unsalted butter, melted

1 3⁄4 lb. cream cheese, at room temperature

1 cup sugar

3⁄4 cup canned pumpkin

3 tbsp. dark rum

1 1⁄2 tsp. ground cinnamon

1 tsp. vanilla extract

1⁄2 tsp. kosher salt

1⁄4 tsp. ground cloves

1⁄4 tsp. ground ginger

1⁄4 tsp. ground mace

2 large eggs


  1. Position a rack in the center of the oven and preheat to 350°F. To the work bowl of a food processor, add the gingersnaps, walnuts, and confectioners’ sugar, and process until finely ground. Add the butter and pulse until incorporated. Transfer to a 9-inch springform pan set on a rimmed baking sheet. Using a glass, press the crumbs into an even layer on the bottom and halfway up the sides of the pan; set aside. Clean and dry the work bowl and return it to the base.
  2. To the empty work bowl, add the cream cheese, sugar, pumpkin, rum, cinnamon, vanilla, salt, cloves, ginger, mace, and eggs, then process until smooth, scraping down the bowl with a rubber spatula halfway through blending. Scrape the filling into the crust and bake until browned on top and the middle jiggles slightly when the pan is tapped about 1 ½ hours. Let cool to room temperature, then chill until set, at least 4 hours.