Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 1/2 cups gingersnap cookie crumbs (about 28 two-inch cookies)

  3. 3 tablespoons butter or margarine, melted

  4. Cheesecake:

  5. 3 (8-ounce) packages cream cheese, at room temperature

  6. 3/4 cup granulated sugar

  7. 1/4 cup packed light brown sugar

  8. 1 (15-ounce) can LIBBY'S 100% Pure Pumpkin

  9. 2/3 cup Gingerbread Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer*

  10. 2 large eggs

  11. 2 tablespoons cornstarch

  12. 1/4 teaspoon ground cloves

  13. Topping:

  14. 1 (16-ounce) containersour cream, at room temperature

  15. 1/4 cup granulated sugar

  16. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Lightly grease 9-inch springform pan.

  2. For 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.

  3. For 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.

  4. Bake for 65 to 75 minutes or until edge is set but center still moves slightly.

  5. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake.

  6. Bake for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Remove side of pan.


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