GINGERSNAP PUMPKIN CHEESECAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Gingersnap Pumpkin Cheesecake image

From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 15

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
12 tablespoons fat-free whipped topping

Steps:

  • 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. , 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 325° 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. , Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 246 calories, Fat 11g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 390mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 10g protein.

There are no comments yet!