Ginger Pumpkin Cheesecake Recipe

Name: Ginger Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 cup graham cracker crumbs (about 7 cookie sheets); 3 tablespoons granulated sugar; 1/2 teaspoon ground ginger; 1 large egg white; Cooking spray; Filling:; 1 (8-ounce) block fat-free cream cheese, softened; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 3/4 cup granulated sugar; 1 tablespoon vanilla extract; 2 teaspoons fresh lemon juice; 1/2 teaspoon ground ginger; 1 (15-ounce) can pumpkin; 3 large eggs; 1 tablespoon Demerara sugar

Servings: persons

Crust:
1 cup graham cracker crumbs (about 7 cookie sheets)
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1 large egg white
Cooking spray
Filling:
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3/4 cup granulated sugar
1 tablespoon vanilla extract
2 teaspoons fresh lemon juice
1/2 teaspoon ground ginger
1 (15-ounce) can pumpkin
3 large eggs
1 tablespoon Demerara sugar

1
Preheat oven to 350u00b0.
2
To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350u00b0 for 8 minutes. Cool on a wire rack.
3
Reduce oven temperature to 300u00b0.
4
To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300u00b0 for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust:, 1 cup graham cracker crumbs (about 7 cookie sheets), 3 tablespoons granulated sugar, 1/2 teaspoon ground ginger, and more.

Yes, Ginger Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Pumpkin Cheesecake

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