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.
Gingerbread
Pumpkin Cheesecake with Cookie Crust
- Crust:
1 1/2 cups gingersnap cookie crumbs (about 28 two-inch cookies)
1/4 cup granulated sugar
3 tablespoons butter or margarine, melted
Cheesecake:
3 (8-ounce) packages cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup Gingerbread Flavor NESTLÉ COFFEE-MATE Liquid Coffee
Creamer*
2 large eggs
2 tablespoons cornstarch
1/4 teaspoon ground cloves
Topping:
1 (16-ounce) containersour cream, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
- Preheat oven to 350°F
(175°C). Lightly grease 9-inch
springform pan.
- For 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 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 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.
Makes 16 servings.
*Try substituting Cinnamon
Vanilla Crème NESTLÉ COFFEE-MATE Liquid Coffee
Creamer.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
