Gingersnap Pumpkin Cheesecake Recipe

Name: Gingersnap Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons gingersnap cookie crumbs; 2 packages (8 ounces each) reduced-fat cream cheese; 1 package (8 ounces) fat-free cream cheese; Sugar substitute equivalent to 2/3 cup sugar; 2/3 cup sugar; 1 cup reduced-fat sour cream; 1 cup canned pumpkin; 1 tablespoon cornstarch; 2 teaspoons ground cinnamon; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 large eggs, lightly beaten; 2 large egg whites, lightly beaten; ½ tablespoons fat-free whipped topping

Servings: persons

7 tablespoons gingersnap cookie crumbs
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
Sugar substitute equivalent to 2/3 cup sugar
2/3 cup sugar
1 cup reduced-fat sour cream
1 cup canned pumpkin
1 tablespoon cornstarch
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
½ tablespoons fat-free whipped topping

1
Sprinkle crumbs onto the bottom of a 9-in. springform pan coated with cooking spray; set aside. In a large bowl, beat cream cheeses until smooth. Add sugar substitute and sugar; beat until smooth. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Add eggs and whites; beat on low speed just until combined. Pour into prepared pan.
2
Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 325u00b0 for 50-60 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil from pan. Refrigerate overnight.
3
Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping. Refrigerate leftovers.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 7 tablespoons gingersnap cookie crumbs, 2 packages (8 ounces each) reduced-fat cream cheese, 1 package (8 ounces) fat-free cream cheese, Sugar substitute equivalent to 2/3 cup sugar, and more.

Yes, Gingersnap 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.

That's it — enjoy your meal!

Gingersnap Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions