Gingersnap Pumpkin Cheesecake Recipe -
Gingersnap Pumpkin Cheesecake Recipe
  • READY IN 10 hr

Gingersnap Pumpkin Cheesecake

Recipe by  

"This new and healthy version is a twist of a classic recipe. The gingersnap crust offers the perfect balance to the creamy pumpkin filling."

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Original recipe makes 1 - 9 inch springform pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    10 hrs


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch springform pan.
  2. Using a fork, combine gingersnaps, graham crackers, 2 tablespoons SPLENDA® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  3. With an electric mixer, beat cream cheese and 1/2 cup SPLENDA® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the molasses, evaporated milk, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
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  • Note
  • Serving Size: 1 slice (1/8 of cheesecake)

Reviews More Reviews

Jul 13, 2006

Terrific blend of flavors - perfect for a 'not too sweet' dessert, full of bold spice flavors!

Jul 13, 2006

We couldn't wait so ate it warm. Very light and fluffy. Like a mousse. Well balanced flavors with pumpkin, vanilla, cinnamon and gingersnap.


6 Ratings

Jul 13, 2006

Very creamy, more like a pudding. I loved it!

Jul 13, 2006

I'm not a big fan of pumpkin pie, so I treated this one with some trepidation. But the flavor is more a savory, spicy than overpoweringly pumpkin, and the gingersnap crust is actually a good marriage. Still will never love pumpkin, but if I had to choose one for desert this would currently be at the top of my list.

Jul 13, 2006

This is really delicious. It has a touch of afterbite though.


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 570 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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