Dining Food FOOD AND TRAVEL Recipes

Yum Alert: Gingerbread Pumpkin Cheesecake with Cookie Crust

Written by Ashley

Channel Thanksgiving!

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

Gingerbread Pumpkin Cheesecake with Cookie Crust

Yield: 16


  • 1 1/2 cups gingersnap cookie crumbs (about 28 two-inch cookies)
  • 1/4 cup granulated sugar
  • 3 tablespoons butter or margarine, melted


  • 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


  • 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.

cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Freeze for 5 minutes.

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.

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.

About the author


a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.

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