Makes 12 servings
A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor.
2 cups gingersnap cookie crumbs, about 40 cookies
6 tablespoons butter, melted
2 tablespoons granulated sugar
2 packages (16 ounces) cream cheese, softened
3/4 cup firmly packed light brown sugar
1 can (15 ounces) pumpkin
1 tablespoon flour
2 teaspoons MCCORMICK All Natural Pure Vanilla Extract
1 teaspoon MCCORMICK Gourmet Organic Ground Saigon Cinnamon
1/2 teaspoon MCCORMICK Gourmet Organic Ground Ginger
1/4 teaspoon MCCORMICK Gourmet Organic Ground Cloves
1/4 teaspoon MCCORMICK Gourmet Organic Ground Nutmeg
1 Preheat oven to 350 degrees. 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. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.
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. Refrigerate until ready to serve.
Find this recipe and more holiday treats at mccormick.com