Christmas Recipes
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
- Heat oven to 350 degrees F. Lightly grease a 9 inch springform pan.
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.
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.
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.
Attribution
Recipe and photo used with permission from: Nestlé and meals.com