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Pumpkin Cheesecake in Gingersnap Crust

Pumpkin Cheesecake in Gingersnap Crust

Add this to your holiday repertoire. Crushed gingersnap cookies form the crust of a reduced fat cheesecake made with canned pumpkin and spices. Garnished with fresh cranberries, it's hard to resist.


* May substitute 4-1/2 packets Equal sweetener

** May substitute 30 packets Equal sweetener

*** May substitute 3 packets Equal sweetener


  1. Combine gingersnap crumbs, 3 tablespoons Equal Spoonful and butter. Press onto bottom of 9-inch spring form pan. Bake in preheated 325 degree 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 well blended. Mix in pumpkin until combined. Beat in eggs and egg whites until well blended. Mix in cornstarch and vanilla until blended. 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.
  3. 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.
  4. Remove cheesecake to wire rack and cool completely.
  5. Refrigerate for at least 4 hours before serving.

Makes 16 servings.

Nutrition information per serving (1/16 cheesecake): 196 calories; 7g protein; 13g carbohydrate; 7g sugar; 13g fat; 8g saturated fat; 64mg cholesterol; 271mg sodium; 1g fiber

Food exchanges: 1 milk, 2 1/2 fat

Recipe and photo credit: Equal sweetener.


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