Brighten a holiday get-together with seasonal flavor

The weather outside may be frightful, but the unmistakable tastes of the season are oh, so delightful. With the holidays just around the corner, entertaining friends and family with a seasonal menu often requires time and careful planning.

Enhance a holiday celebration with a slice of this delicious "Gingerbread Pumpkin Cheesecake with Cookie Crust."

As the weeks pass and the rush of the season takes over, you may find yourself looking for ways to relax and unwind. Why not take a break and enjoy the company of friends or family over a cup of coffee and dessert? It's now easier to entertain with three new flavors from NESTLE COFFEE-MATE(R) available for a limited time. Relish the spirit of the holiday season with Gingerbread, Eggnog Flavor and Peppermint Mocha. These flavors will enhance your dessert menu with a cheerful coffee blend and delicious recipes like the "Gingerbread Pumpkin Cheesecake with Cookie Crust" that follows.

GINGERBREAD PUMPKIN CHEESECAKE WITH COOKIE CRUST
Serves 16
CRUST
1 1/2 cups gingersnap cookie crumbs (about 28 two-inch cookies)
1/4 cup granulated sugar
3 tablespoons butter or margarine, melted

CHEESECAKE
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 can (15 ounces) LIBBY'S(R) 100% Pure Pumpkin
2/3 cup Gingerbread Flavor NESTLE COFFEE-MATE Liquid Coffee Creamer
2 large eggs
2 tablespoons cornstarch
1/4 teaspoon ground cloves
TOPPING
1 container (16 ounces) sour cream, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract

Preheat oven to 350 F. Lightly grease 9-inch springform pan.

For crust: 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.

For cheesecake: Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, NESTLE 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.

For topping: 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 five minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Remove side of springform pan.

Visit Meals.com for more seasonal flavor recipes to share with friends and family including "Peppermint Mocha Cheesecake," "Gingerbread Latte," "Eggnog Cappuccino," "Gingerbread Chai Latte" and "Peppermint Mocha Hot Chocolate." For more information about NESTLE COFFEE-MATE products, visit Coffee-mate.com.