Low-Fat Cranberry Pumpkin Cheesecake – a delicious recipe with gingersnap crumbs, butter, cheese, brown sugar, Splenda, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Combine gingersnap crumbs and butter in a medium mixing bowl.
3
Place mixture in a 10-inch springform pan.
4
Press crumbs evenly over bottom and 2 inches up the sides of pan.
5
Set aside.
6
Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth.
7
Add eggs and pumpkin and mix well.
8
Pour mixture into crust.
9
Place pan on a cookie sheet and bake for 1 hour.
10
Turn off oven and let cheesecake remain in oven 1 hour longer.
11
Remove from oven and cool completely on a wire rack.
12
Cover and refrigerate at least 6 hours.
13
Carefully remove sides of pan from cheesecake.
14
Top with cranberry sauce.
1049
kcal
Calories
74
g
Fat
48
g
Carbs
52
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups gingersnap crumbs, 4 tablespoons butter, melted, 24 ounces neufchatel cheese, softened, ⅓ cup brown sugar, and more.
Yes, Low-Fat Cranberry 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.
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