Gingersnaps give this festive pumpkin cheesecake its "ginger" flavor and makes the crust extra special too.
Prep: 20 min - Cook: 65 min - Chill: 2 hours to overnight
8 ounces gingersnaps, finely crushed 3 tablespoons butter or margarine, melted 2 tablespoons sugar 2 packages (8 ounces each) cream cheese, softened 3/4 cup light brown sugar, firmly packed 3 large eggs 2 teaspoons McCormick® Pure Vanilla Extract 1 can (15 ounces) pumpkin 1 tablespoon flour 2 teaspoons McCormick® Pumpkin Pie Spice whipped cream pecan halves
1. Preheat oven to 325°F. Combine gingersnap crumbs, butter and sugar. Press into bottom and sides of a 9-inch springform pan. Bake 15 minutes. Remove from oven and set aside.
2. 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.
3. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate several hours or overnight.
4. Run knife around inside edge of pan and release sides. Place on serving plate and garnish with whipped cream and pecan halves.