GINGERBREAD PUMPKIN CHEESECAKE WITH COOKIE CRUST

GINGERBREAD PUMPKIN CHEESECAKE WITH COOKIE CRUST image

Number Of Ingredients 17

CRUST
1 1/2 cups gingersnap cookie crumbs (about 28 two-inch cookies)
1/4 cup granulated sugar
3 tablespoons butter or margarine, melted
CHEESECAKE
3 pkg. (8 oz. each) cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup Gingerbread Latte Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
2 large eggs
2 tablespoons cornstarch
1/4 teaspoon ground cloves
TOPPING
1 container (16 oz.) sour cream, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract

Steps:

PREHEAT oven to 350° F. Lightly grease 9-inch springform pan. 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. 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. 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. Spread sour cream mixture over surface of warm cheesecake. BAKE for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Remove side of pan.