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Makes 12 servings

A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor.


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 All Natural Pure Vanilla Extract
1 teaspoon MCCORMICK Gourmet Organic Ground Saigon Cinnamon
1/2 teaspoon MCCORMICK Gourmet Organic Ground Ginger
1/4 teaspoon MCCORMICK Gourmet Organic Ground Cloves
1/4 teaspoon MCCORMICK Gourmet Organic Ground Nutmeg


1 Preheat oven to 350 degrees. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9 inch springform pan. Set aside

2 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

3 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

4 Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.


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. Refrigerate until ready to serve.


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