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Cranberry-Dressed Mixed Greens with Apples & Glazed Pecans

Triple Chip Cheesecake

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I tried this recipe a few years ago, and it is now a permanent part of...

Pamala B., Aumsville, Oregon on 10/09

Pumpkin Ginger Cheesecake

LIBBYS.^® Only Homemade Tastes This Good.™

Level: Challenging

The blend of pumpkin and ginger not only gives a wonderful aroma to your kitchen, but will also make a memorable dessert for your family and friends.

Prep: 30 min

Cooking: 1 hrs 16 min

Cooling time: 2 hrs cooling

Yields: 16 servings

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

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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.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

For nutrition information about LIBBY'S PUMPKIN, click here .

Click here to find out why CARNATION Evaporated Milk is The Cooking Milk.

Click here for nutrition information about CARNATION Evaporated Milk.

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Recipe Reviews

Pamala B. , Aumsville, Oregon
October 2009

The Very Best Pumpkin Cheesecake Ever!

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!.

Sarah S. , Attleboro, MA
November 2008

Perfect!

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!.

K M. , Upstate NY
October 2008

Best Pumpkin Cheesecake Ever!

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..

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NUTRITION FACTS
Amount Per Serving 16 servings
Serving Size 1/16 of recipe
Calories 430
Calories from Fat. 230
% 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%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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