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

1. Preheat oven to 350°F (175°C). Lightly grease 9-inch springform pan.
2. 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.
3. 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.
4. Bake for 65 to 75 minutes or until edge is set but center still moves slightly.
5. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake.
6. 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.