Channel your inner holiday season love with this beautiful dessert via Coffee-Mate.com

Gingerbread Pumpkin Cheesecake with Cookie Crust

Yield: 16

Ingredients:

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

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.