The Perfect dessert after Christmas Dinner!!

                                                                                               everything "p"

I have tried a bunch of new recipes in the past few days but, I HAD to make sure I had a copy of this one, FIRST!

THIS IS A KEEPER!  I have made MANY pumpkin cheesecakes over the years but, I think this one 'TAKES THE CAKE'!!!  

CREAMY pumpkin, spiced perfectly and a CRUNCHY, spicy crust with that melting vanilla whipped cream on top -- IT IS SOOOO GOOD!

I followed the recipe exactly and it turned out perfect!  That's my picture up there!!  The vanilla whipped cream was yummy on top!!

PUMPKIN GINGERSNAP CHEESECAKE (MCCORMICK.COM)

Ingredients:  (Serves: 12)

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® Pure Vanilla Extract

1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon

1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground

1/4 teaspoon McCormick® Gourmet Collection Cloves, Ground

1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground

Directions:

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.

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.

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.

Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. 

Vanilla Whipped Cream:  Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.

Store leftover cheesecake in refrigerator.

My tips:  Be sure to buy the CRUNCHY, HARD gingersnap cookies not the soft ones!!!