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Pumpkin Cheesecake in Gingersnap Crust recipe

Pumpkin Cheesecake in Gingersnap Crust.

Add this to your holiday repertoire. Crushedgingersnap cookies form the crust of a reduced fat cheesecakemade with canned pumpkin and spices. Garnished with fresh cranberries,it’s hard to resist.

Recipe: Pumpkin Cheesecakein Gingersnap Crust

1 1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal® Spoonful*Cheesecake:
3 (8-ounce each) packages reduced-fat cream cheese, softened
1 1/4 cups Equal® Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
2 large eggs
2 large egg whites
2 tablespoons cornstarch
2 teaspoons vanilla extractTopping:
1 cup reduced-fat sour cream
2 tablespoons Equal® Spoonful***
1/2 teaspoon vanilla extract

  • For Crust: Combine gingersnap crumbs,3 tablespoons Equal® and butter. Press onto bottom of a 9-inchspring form pan. Bake in preheated 325°F (160°C) oven8 minutes. Cool on wire rack while preparing cheesecake.
  • For Cheesecake: Beat cream cheese, 1 1/4cups Equal®, cinnamon, nutmeg and salt in mixing bowl onmedium speed of mixer until smooth and well combined. Mix inpumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanillauntil blended.
  • Pour cheesecake mixture over baked crust.Bake in preheated oven 40 to 45 minutes or until center of cakeis almost set. Cool on wire rack 5 minutes.
  • Meanwhile, combine sour cream, 2 tablespoonsEqual® and 1/2 teaspoon vanilla. Gently spread over top ofcheesecake. Return to oven and bake 3 to 4 minutes until sourcream mixture is set. Remove cheesecake to wire rack. Gentlyrun metal spatula around rim of pan to loosen cake. Let cheesecakecool completely. Cover and refrigerate at least 4 hours beforeserving. To serve, remove side of pan. Cut cake into wedges.

    Makes 8 servings.

    * May substitute 4 1/2 packets Equal sweetener

    ** May substitute 30 packets Equal sweetener

    *** May substitute 3 packets Equal sweetener

    Nutrition Information Per Serving (1/8of cheesecake): calories 196, protein 7 g, carbohydrate 13 g,fat 13 g, cholesterol 64 mg, sodium 271 mg.

    Food Exchanges: 1 milk, 2 1/2 fat.

    Recipe and photograph provided courtesyof Merisant Corporation ® and the NutraSweet Company, makersof Equal®

    Clickfor more information on the artificial sweetner Aspartame.


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  • Comments



    Hi Susan, I can t say for sure because I haven t tried it. It would probably work if you like that extra tang but I d be nervous to experiment since this cheesecake is time consuming to make. I might try to mix gingersnaps with graham crackers for a crust?


    This was the perfect Thanksgiving dessert! The gingersnap crust adds just the right flavor to the pumpkin. Even those who were not pumpkin pie fans loved this pumpkin cheesecake. It would be great to take to a large gathering because it will feed at least 16 people. It is so rich a small piece is perfect. I wouldn t change a thing to the recipe.

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