Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake

Prep:
30 mins
Cooking:
76 mins
Level:
Challenging
Cooling:
120 mins
Yields:
16 servings

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/16 servings of recipe
  • Calories 430
  • Calories from Fat 230

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 26g 40%
  • Saturated Fat 15g 77%
  • Cholesterol 95mg 31%
  • Sodium 300mg 12%
  • Carbohydrates 44g 15%
  • Dietary Fiber 2g 6%
  • Sugars 29g
  • Protein 7g
  • Vitamin A 80%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 10%

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