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Holiday Gingerbread Pumpkin Cheesecake

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.






  1. Preheat oven to 350 degrees F. 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.
  4. Beat in pumpkin, Coffee-mate and eggs.
  5. Add cornstarch and cloves; beat well. Pour into crust.
  6. Bake for 65 to 75 minutes or until edge is set but center still moves slightly.
  7. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well.
  8. Spread sour cream mixture over surface of warm cheesecake.
  9. Bake for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely.
  10. Refrigerate for several hours or overnight.
  11. Remove side of pan.

Preparation Time: 30 mins
Cooking Time: 70 mins

Reprinted with permission from Nestlé and

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