Gingersnap Pumpkin Cheesecake

A luscious after-dinner crowd-pleaser. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust.


12 servings


7 tablespoons gingersnap cookie crumbs
2 (8 ounce) packages Kraft Philadelphia® Light Cream Cheese
1 (8 ounce) package Kraft Philadelphia® Fat Free Cream Cheese
sugar substitute equivalent to 2/3 cup sugar
2/3 cup sugar
1 cup (8 ounces) reduced-fat sour cream
1 cup canned pumpkin
1 tablespoon cornstarch
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
2 egg whites, lightly beaten
12 tablespoons fat-free whipped topping


Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with Pan Release or baking spray with flour. Sprinkle crumbs onto the prepared springform pan; set aside.

In a large bowl, beat cream cheeses until smooth. Add sugar substitute and sugar; beat until smooth. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Add eggs and whites; beat on low speed just until combined. Pour into prepared pan.

Place on a double thickness of heavy-duty foil (about 16 inch square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 inch of hot water to larger pan.

Bake for 50 to 60 minutes or until center is almost set. Remove pan from water bath. Cool on a wire cooling rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil from pan. Refrigerate overnight.

Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 50 minutes
Cool Time: 1 hour 10 minutes
Refrigeration Time: Overnight


Refrigerate leftovers.

Nutritional Information

1 slice equals 246 calories, 11 g fat (7 g saturated fat), 70 mg cholesterol, 390 mg sodium, 25 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat.

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