Pumpkin Cheesecake in Gingersnap Crust

By Jeanette Terry

The combination in this thick and creamy decadent cheesecake and the sweet gingersnap crust will leave you wanting another piece every time. And with only 13 grams of carbohydrates perhaps you can have another!

Pumpkin Cheesecake in Gingersnap Crust
Ingredients
  • Crust:

  • 1 1/4 cups gingersnap crumbs

  • 3 tablespoons stick butter or margarine, melted

  • 3 tablespoons Equal® Spoonful*

  • Cheesecake:

  • 3 (8-ounce each) 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 large eggs

  • 2 large egg whites

  • 2 tablespoons cornstarch

  • 2 teaspoons vanilla extract

  • Topping:

  • 1 cup reduced-fat sour cream

  • 2 tablespoons Equal® Spoonful***

  • 1/2 teaspoon vanilla extract

Directions
  1. For Crust: Combine gingersnap crumbs, 3 tablespoons Equal® and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325°F (160°C) oven 8 minutes. Cool on wire rack while preparing cheesecake.

  2. For Cheesecake: Beat cream cheese, 1 1/4 cups Equal®, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.

  3. Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.

  4. Meanwhile, combine sour cream, 2 tablespoons Equal® 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. Cut cake into wedges.

  5. Makes 8 servings.

  6. * May substitute 4 1/2 packets Equal sweetener

  7. ** May substitute 30 packets Equal sweetener

  8. *** May substitute 3 packets Equal sweetener


Nutritional Facts

Servings
8
Serving size
1/8 of cheesecake
• Calories 196
• Protein 7 g
• Carbohydrate 13 g
• Fat 13 g
• Cholesterol 64 mg
• Sodium 271 mg
Food Exchanges
1 milk
2 1/2 fat.

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9 replies

foretravelu300
foretravelu300 2015-03-19 13:24:33 -0500 Report

The topping in this recipe sounds like it would be a smooth texture…what is the topping in the picture? It looks like it has pecans in it.

foretravelu300
foretravelu300 2015-03-19 13:24:28 -0500 Report

The topping in this recipe sounds like it would be a smooth texture…what is the topping in the picture? It looks like it has pecans in it.

foretravelu300
foretravelu300 2015-03-19 13:24:20 -0500 Report

The topping in this recipe sounds like it would be a smooth texture…what is the topping in the picture? It looks like it has pecans in it.

Salatinia
Salatinia 2014-07-30 11:19:12 -0500 Report

This sounds great but I would have to change the Equal sugar sub for either Agava or Monk fruit in the raw. I have a liver disease (NASH) and need to stay away from all chemical processed foods. I will give this one a try but using either of the above mentioned types of sweeteners. Both are low glycemic so not to raise the blood sugar counts.

Anonymous
Anonymous 2013-12-24 20:00:43 -0600 Report

I can't believe there is no water bath for the cake pan to sit in while baking. that is what makes a moist cheese cake.

peggy587
peggy587 2013-11-26 14:51:36 -0600 Report

Recipe sounds good, but what is this picture?! There are no nuts listed in the ingredients for the topping and since sour cream is the main ingredient, the topping should be more white in color. Is the nutritional info even correct for this recipe?

mhcfc13
mhcfc13 2013-01-28 13:33:31 -0600 Report

sounds simple and looks good, and cheesecake along with ice cream is a weakness for me