Pumpkin Cheesecake in Gingersnap Crust

Add this to your holiday recipe collection. Crushed gingersnap cookies form the crust for a reduced fat cheesecake flavored with canned pumpkin and spices, that is sure to please the pickiest eaters. Garnished with a few fresh cranberries, it’s hard to resist.

Pumpkin Cheesecake in Gingersnap Crust


  • 1 1/4 cups gingersnap crumbs
  • 3 tablespoons stick butter or margarine, melted
  • 3 tablespoons Equal® Spoonful*
  • 3 (8 ounce) packages reduced fat cream cheese, softened
  • 1 1/4 cups Equal® Spoonful**
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 2 eggs
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla
  • 1 cup reduced-fat sour cream
  • 2 tablespoons Equal® Spoonful***
  • 1/2 teaspoon vanilla


1 Combine gingersnap crumbs, 3 tablespoons Equal® Spoonful* and butter. Press onto bottom of 9-inch spring form pan. Bake in preheated 325 degrees F oven 8 minutes. Cool on wire rack while preparing cheesecake.

2 Beat cream cheese, 1-1/4 cups Equal® Spoonful**, cinnamon, nutmeg and salt until combined. Mix in pumpkin until combined. Beat in eggs and egg whites until well blended. Mix in cornstarch and vanilla until blended.

3 Spoon cheesecake mixture over crust. Bake at 325 degrees F for 40 to 45 minutes or until center is almost set. Remove from oven and cool on wire rack 5 minutes.

4 Meanwhile, combine sour cream, 2 tablespoons Equal® Spoonful*** and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan springform pan.


No Comments Yet