A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor.
20m
PREP TIME
50m
COOK TIME
327
CALORIES
13
INGREDIENTS
Servings: 12
Ingredients
- Gingersnap Crust
- 2 cups gingersnap cookie crumbs, about 40 cookies
- 6 tablespoons butter, melted
- 2 tablespoons granulated sugar
- Cheesecake Filling
- 2 packages (16 ounces) cream cheese, softened
- 3/4 cup firmly packed light brown sugar
- 3 eggs
- 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
INSTRUCTIONS
- 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. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.
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