GINGERSNAP PUMPKIN CHEESECAKE
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
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.
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Umar Shakeel
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it.
Thiwa Thiwa
[email protected]This cheesecake is delicious! The gingersnap crust is the perfect complement to the creamy pumpkin filling. I will definitely be making this again.
Brianna Brown
[email protected]I have made this cheesecake several times and it always turns out great. It is a bit time-consuming to make, but it is definitely worth it.
Geeth Sasidu
[email protected]This cheesecake is so easy to make and it is always a hit with my family and friends. I love the gingersnap crust and the pumpkin filling is so creamy and flavorful.
Butt Editx
[email protected]I made this cheesecake for Thanksgiving and it was a huge success. Everyone loved it and I will definitely be making it again next year.
Sazzad sazzad
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend reducing the amount of sugar in the filling by about 1/4 cup.
Babarkhan Mahar
[email protected]I love this cheesecake! I have made it several times and it always turns out great. The crust is so easy to make and the filling is so creamy and flavorful.
AGamer20
[email protected]This cheesecake is a bit time-consuming to make, but it is definitely worth it. The end result is a delicious and beautiful dessert that is perfect for any occasion.
TITCH Glitch
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. The crust was so buttery and crumbly, and the filling was perfectly spiced.
Bob Moran
[email protected]This cheesecake was amazing! The gingersnap crust was the perfect complement to the creamy pumpkin filling. I will definitely be making this again.