Description
A recipe for Pumpkin Ginger Cheesecake

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 packages (8 ounces each) cream cheese, softened
  
• 1 cup granulated sugar
  
• 1/4 cup packed light brown sugar
  
• 2 large eggs
  
• 1 can (15 ounces) Libby's 100% Pure Pumpkin
  
• 2/3 cup (5-fluid-ounce can) Nestlé Carnation Evaporated Milk
  
• 2 tablespoons cornstarch
  
• 3/4 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• TOPPING
  
• 1 container (16 ounces) sour cream, at room temperature
  
• 1/3 cup granulated sugar
  
• 1 teaspoon vanilla extract
  
• Crumbled gingersnap cookies

Preparation
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 crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up sides of prepared pan. Bake 6 to 8 minutes. Cool on wire rack 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 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 5 minutes longer. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate several hours or overnight. Top with crumbled gingersnaps. Remove side of pan.

Nutrition
no information available

Serves
Makes 16 servings

Variations
no information available