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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Gulnawaz abbasi
[email protected]This cheesecake is not worth the time and effort. It's not that good.
Sandra Odasan
[email protected]This cheesecake is too expensive. I can get a better cheesecake at the grocery store for a fraction of the price.
Irfan irfan Irfan irfan
[email protected]I don't think the pumpkin and gingersnap flavors go well together.
Michelle Ncube
[email protected]This cheesecake is a bit too dense for my taste. I prefer a lighter cheesecake.
Afaque Ahmed Rustamani
[email protected]I had some trouble getting the cheesecake out of the pan. I think I should have greased it more.
Ak chachar
[email protected]The crust on this cheesecake is a bit too hard for my liking.
Lenka
[email protected]This cheesecake is a little too sweet for my taste, but it's still good.
Ronewa Matsa
[email protected]I'm definitely going to make this cheesecake again. It's a new favorite!
Khansa Altom
[email protected]This cheesecake is a great way to use up leftover pumpkin puree.
Rana Ashraf
[email protected]I'm not a big fan of pumpkin desserts, but I loved this cheesecake. The gingersnap crust really makes it.
Ch Noman
[email protected]This cheesecake is so creamy and delicious. The gingersnap crust adds a nice touch of spice.
Brandon Gevedon
[email protected]I made this cheesecake for my friends and they loved it! They said it was the best cheesecake they've ever had.
Nicole Andersen
[email protected]This cheesecake is perfect for a fall gathering. It's festive and delicious.
Tumaini priscus Massawe
[email protected]I love the combination of pumpkin and gingersnap in this cheesecake. It's a unique and delicious dessert.
Jaydin Warren
[email protected]This cheesecake is a little time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Adeyombo Adekunle
[email protected]I followed the recipe exactly and the cheesecake turned out great! I highly recommend it.
Anwar Chughtai
[email protected]This is the best pumpkin cheesecake I've ever had! The flavors are amazing and the texture is perfect.
Arwa
[email protected]I've made this cheesecake twice now, and it's always a crowd-pleaser. The crust is especially good.
sapana Tamang
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin and gingersnap flavors were a perfect combination, and the cheesecake was creamy and delicious.