Pumpkin Ginger Cheesecake

Level: Challenging
Prep Time: 30 min
Cook Time: 1 hrs 16 min
Cooling Time: 2 hrs
Yields: 16 servings

Description

Pumpkin Ginger Cheesecake has a memorable blend of flavors and will add extra flair to your holiday entertaining with family and friends.

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 pkgs. (8 oz. each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • TOPPING
  • 1 container (16 oz.) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Crumbled gingersnap cookies

Directions

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 cake 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.

This is a keeper.

by r. rose , Elysburg, PA on Nov. 2009

This is the best cheesecake recipe I have ever made. The evaporated milk made a big difference, the texture was unbelievable. The ginger gives this great taste. I will be serving this cheesecake for the holidays this year.

The Very Best Pumpkin Cheesecake Ever!

by P. Pamala , Aumsville, Oregon on Oct. 2009

I tried this recipe a few years ago, and it is now a permanent part of our Thanksgiving and Christmas holidays every year. It is simply wonderful--could not be any more perfect! This year, I have bought mini springform pans, as well as using the regular size, and will make this pumpkin ginger cheesecake for gifts for family and friends. Everyone loves this cheesecake! I have started using just a dash of the ginger and cinnamon in the sour cream topping mixture, and also use that topping on many other cheesecakes. For lemon cheesecake, I add lemon zest into the sour cream mixture. It is just too yummy! The spice mixture in this recipe is total perfection, and it is moist and creamy--lovely. Thanks for a really great recipe!

Perfect!

by S. Sarah , Attleboro, MA on Nov. 2008

I made this for a former friend's birthday, and I honestly believe his family fell in love with me because of this cheesecake! I am no longer friends with him, but I will use this recipe FOREVER! I am getting ready to make it for Thanksgiving tomorrow. It will be the first time I contribute to the dessert table, and it is sure to knock my aunt's raspberry cheesecake out of first place!

Best Pumpkin Cheesecake Ever!

by K. K , Upstate NY on Oct. 2008

This recipe is fabulous and will definitely have your crowd complimenting your baking skills. Although it is an intermediate recipe, I felt that it was very easy to make and it came out just perfect. This will become a part of our Thanksgiving tradition every year.

So Tasty!

by R. Roxie , HESSTON, KS on Jan. 2008

I made this cheesecake for a friend's last day at work. He loves pumpkin pie, but wanted to try something different. This was excellent. I added a little bit of pumpkin pie spice to it to make the flavor stronger, but this is so good! The texture was so smooth and it was so easy to make! Loved it!

pumpkin gingercheesecake

by s. sabrina , SAINT CHARLES, MO on Nov. 2007

really good 2 sweet 4 some but others loved

Impressive Results

by R. Regina , San Antonio, TX on Nov. 2007

The recipe is rated "Challenging," but it is more than worth the effort. Although rich in content, the taste is light and moist. We shared this dessert with family and neighbors, all giving it rave reviews. (One even asked if I had purchased it at a local restaurant that specializes in cheesecakes!)

MMMMM

by J. , Syracuse on Nov. 2007

This was my first cheesecake I have ever made. It was easy and came out perfect. I made it for a friends Bday because she loves cheese cake and pumpkin pie. So why not have both!? She loved it! The only thing I would do different is make the crust a little thicker. I am making this again for Thanksgiving!

A party favorite

by M. Maryann , WATERTOWN, WI on Oct. 2007

The cheesecake is so good and it looks like it was difficult to make. It is better after chilling overnight. The flavor is excellent.

delicious!

by J. Jennifer , WINTER HAVEN, FL on May. 2007

I made this cheesecake at T-Day and everyone loved it! It's been requested for a wedding rehearsal dinner dessert this Friday evening. It has become a staple at my holiday dinner spread. Thanks for a great recipe!