Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake

In this recipe:

based on 1 reviews
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2
30 min.
prep
286 min.
total
16 Servings

Brighten the holiday season with this recipe for Pumpkin Ginger Cheesecake. A heavenly spin on a traditional favorite, this velvety dessert offers an enticing ginger flavor mingled with creamy pumpkin.

Ingredients

  • CRUST
  • 1 1/2 cups gingersnap cookie crumbs (about 36 cookies)
  • 1/4 cup granulated sugar
  • 3 tablespoons butter or margarine, melted
  • CHEESECAKE
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • TOPPING
  • 1 container (16 ounces) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Crumbled gingersnap cookies
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PREHEAT oven to 350° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.



FOR CRUST:
COMBINE
cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes.



FOR CHEESECAKE:
BEAT
cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, ginger and cloves; beat well. Pour into crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth. 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. Remove cheesecake from water bath, leaving water bath in oven. Spread sour cream mixture over surface of warm cheesecake. Return to water bath; bake for 5 minutes longer. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Top with crumbled gingersnaps. Remove side of pan.



VARIATION:
For a PUMPKIN SPICE CHEESECAKE, simply reduce granulated sugar in cheesecake filling to 1/2 cup, substitute 2/3 cup Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer for evaporated milk and eliminate ginger.

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A MUST

Absolutely wonderful!!! Tried it for the first time last Thanksgiving and it was the hit of the desserts. I have already been told that I am to show up with this dessert in hand this year.

- Nicole N from florida

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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