This is an interesting variation of holiday cheesecake from McCormick:

Ginger Pumpkin Cheesecake

8 oz. gingersnaps, finely crushed

3 TBS butter or margarine, melted

2 TBS sugar

2 packages (8 oz. each) cream cheese or Neufchatel cream cheese, softened

¾ C light brown sugar, firmly packed

3 large eggs

2 tsp. McCormick® Pure Vanilla Extract

1 can (15 oz.) pumpkin

1 TBS flour

2 tsp. McCormick® Pumpkin Pie Spice

Whipped cream

Pecan halves

 

Preheat oven to 325° F. Combine gingersnap crumbs, butter and sugar. Press into bottom and sides of a 9” spring-form pan. Bake 15 minutes. Remove from oven and set aside. Beat cream cheese and brown sugar with electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add next 4 ingredients and beat until smooth. Pour into crust. Bake 50 minutes or until lightly browned on top and almost set. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate several hours or overnight.  Run knife around inside edge of pan and release sides. Place on serving plate and garnish with whipped cream and pecan halves.

I’m not overly fond of cheesecake, but I do love pumpkin and I think this dessert would make a nice addition to our Thanksgiving or Christmas table this year.