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Gingersnap Pumpkin Cheesecake

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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  • Serves: 8
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour 30 Minutes
  • Total Time: 10 Hours

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size: 1 slice (1/8 of cheesecake)

Amount Per Serving
 
Calories:
320 
Calories from Fat:
100 
Total Fat:
11g 
Saturated Fat:
6g 
Cholesterol:
130mg 
Sodium:
550mg 
Total Carbs:
36g 
Dietary Fiber:
3g 
Sugars:
20g 
Protein:
19g 

DIRECTIONS

  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.

INGREDIENTS

  • 3/4 cup gingersnap cookie crumbs
  • 3/4 cup crushed fat-free graham crackers
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 cup unsalted butter, melted
  • 3 (8 ounce) containers block-style fat-free cream cheese, softened
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 1/2 cups canned solid pack pumpkin
  • 1 tablespoon molasses
  • 1/2 cup nonfat evaporated milk
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 4 eggs

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