Pumpkin Cheesecake in Gingersnap Crust Recipe - Allrecipes.com

Pumpkin Cheesecake in Gingersnap Crust

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"Add this to your holiday recipe collection. Crushed gingersnap cookies form the crust for a reduced fat cheesecake flavored with canned pumpkin and spices, that is sure to please the pickiest eaters. Garnished with a few fresh cranberries, it's hard to resist."

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Original recipe makes 16 servings Change Servings


  1. Combine gingersnap crumbs, 3 tablespoons Equal® Spoonful* and butter. Press onto bottom of 9-inch spring form pan. Bake in preheated 325 degrees 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 combined. Mix in pumpkin until combined. Beat in eggs and egg whites until well blended. Mix in cornstarch and vanilla until blended.
  3. 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.
  4. 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. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan springform pan.
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  • * May substitute 4-1/2 packets Equal® sweetener
  • ** May substitute 30 packets Equal® sweetener
  • *** May substitute 3 packets Equal® sweetener

Reviews More Reviews

Nov 14, 2003

I made this for a pot luck at my work place. It was such a big hit I had to e-mail this recipe to all my co workers. I not fond of pumpkin, but this was wonderful.

Sep 09, 2004

Definately for those whom like the taste of equal. Not a taste bud pleaser for me.


2 Ratings

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  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 227 mg
  • 9%

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

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