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Recetas en Español
The blend of pumpkin and gingerbread flavors not only gives a wonderful aroma to your kitchen, but will also make a memorable dessert for your family and friends this holiday season.
Serving Size: 16 servings
Prep Time: 30 mins
Cook Time: 70 mins
Refrigerating: 3 hrs
Preheat oven to 350° F. Lightly grease 9-inch springform pan.
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.
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.
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.
NOTE: Try substituting Cinnamon Vanilla Crème NESTLÉ COFFEE-MATE Liquid Coffee Creamer.
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