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Gingerbread Pumpkin Cheesecake with Cookie Crust

The blend of pumpkin and gingerbread flavors not only gives a wonderful aroma to your kitchen, but will also make a memorable dessert for your family and friends this holiday season.

Serving Size: 16 servings
Prep Time: 30 mins
Cook Time: 70 mins
Refrigerating: 3 hrs

Ingredients

Crust:

1 ½ cups gingersnap cookie crumbs (about 28 two-inch cookies)
¼ cup granulated sugar
3 tablespoons butter or margarine, melted

Cheesecake:

3 pkg. (8 oz. each) cream cheese, at room temperature
¾ cup granulated sugar
¼ cup packed light brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup Gingerbread Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
2 large eggs
2 tablespoons cornstarch
¼ teaspoon ground cloves

Topping:

1 container (16 oz) sour cream, at room temperature
¼ cup granulated
1 teaspoon vanilla extract

Cooking Instructions

Preheat oven to 350° F. Lightly grease 9-inch springform pan.

For the Crust:

COMBINE cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Freeze for 5 minutes.

For the Cheesecake:

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, Coffee-mate and eggs. Add cornstarch and cloves; beat well. Pour into crust.

BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.

For the Topping:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake.

BAKE for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Remove side of pan.

NOTE: Try substituting Cinnamon Vanilla Crème NESTLÉ COFFEE-MATE Liquid Coffee Creamer.

This Recipe Provided by Nestle

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