GINGERSNAP PUMPKIN CHEESECAKE

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

Time 1h20m

Yield 12 servings.

Number Of Ingredients 15

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
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.