PUMPKIN GINGERSNAP CHEESECAKE
The perfect combo of pumpkin and ginger makes this low-sugar, reduced-calorie cheesecake a Thanksgiving favorite at any table.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 8h10m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Butter an 8-inch springform pan.
- In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan.
- Scatter reserved crumbs onto a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, stevia, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.
- Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more.
- Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24.
- Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 26.6 g, Cholesterol 114.1 mg, Fat 28.1 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 272.5 mg, Sugar 16.9 g
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Ari Sioz
[email protected]5 stars!
Youyou Bouzidi
[email protected]This is my new favorite cheesecake recipe!
Shelby Burns
[email protected]I'll definitely be making this cheesecake again!
MD Manik Sarwar
[email protected]This cheesecake was amazing! The pumpkin and gingersnap flavors were a perfect combination.
Mustafa Mugheri
[email protected]I'm not a big fan of pumpkin cheesecake, but this one was actually pretty good. The gingersnap crust was a nice touch.
Hussain Jutt
[email protected]The cheesecake was good, but the gingersnap crust was a bit too hard for my liking.
ilyas Official
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Zulfiqar Ali
[email protected]I love pumpkin cheesecake, and this recipe is one of the best I've tried. The gingersnap crust is a unique and delicious twist, and the pumpkin filling is perfectly creamy and flavorful.
Jony Ahammed
[email protected]This cheesecake was easy to make and turned out great! I used a store-bought gingersnap crust, and the pumpkin filling was simple to prepare. The cheesecake was creamy and flavorful, and the gingersnap crust added a nice crunch.
Godwin Nyasulu (Jahwins Positive)
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. The gingersnap crust is a nice change from the traditional graham cracker crust, and the pumpkin filling is perfectly spiced.
Bendre Dreyer
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin and gingersnap flavors were perfectly balanced, and the cheesecake was creamy and delicious. I'll definitely be making this again.