Holiday Gingerbread Pumpkin Cheesecake

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.

Prep: 30 min | Bake: 1 hr 10 min

Ingredients

Crust

• 1 1/2 cups gingersnap cookie crumbs (about 28 two inch cookies)
• 1/4 cup granulated sugar
• 3 tablespoons butter or margarine

Cheesecake

• 3 (8 ounce) packages cream cheese
• 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 Powdered Coffee Creamer
• 2 large eggs
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cloves

Topping

• 1 (16 ounce) container sour cream, at room temperature
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F. Lightly grease a 9 inch springform pan.

Crust

1. 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.

Cheesecake

1. Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until creamy.
2. Beat in pumpkin, Coffee-mate and eggs.
3. 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.

Topping

1. Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well.
2. Spread sour cream mixture over surface of warm cheesecake.
3. Bake for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely.
4. Refrigerate for several hours or overnight.
5. Remove side of pan.

Attribution

Recipe and photo used with permission from: Nestlé and meals.com