A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor.

Makes 12 servings.

Prep Time: 20 minutes
Cook Time: 50 minutes
Refrigerate Time: 4 hours or overnight

Nutritional Information

For 1 serving
Calories: 327
Sodium: 272mg
Fat: 19g
Carbohydrates: 33g
Cholesterol: 100mg
Fiber: 2g
Protein: 6g

Pumpkin Gingersnap Cheesecake

Ingredients


Gingersnap Crust:
2 cups gingersnap cookie crumbs (about 40 cookies)
6 tablespoons butter, melted
2 tablespoons granulated sugar

Filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup firmly packed light brown sugar
3 eggs
1 can (15 ounces) pumpkin
1 tablespoon flour
2 teaspoons McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/4 teaspoon McCormick® Gourmet Collection Cloves, Ground
1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
Vanilla Whipped Cream, optional (recipe follows)

Directions

1. Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

2. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust.

3. Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.

4. Refrigerate 4 hours or overnight. Garnish with Vanilla Whipped Cream and pecan halves, if desired.

Tips

Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners’ sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.

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