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Pumpkin Cheesecake

Made with a ginger snap crust, this cheesecake captures the essence of the holidays with every delicious bite.

Ready in: Level: Medium
Prep: Cook: Yields: 12 Servings



  • 3 c Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup yogurt cheese*)

  • 2 8oz packages lowfat cream cheese

  • 1 c sugar

  • 3 eggs (room temperature)

  • 1 1/2 t vanilla

  • 1 1/2 c pumpkin purée

  • 1 t cinnamon

  • 1/2 t ground ginger

  • Crust

  • 1 1/2 c ginger snaps (crumbled)

  • 1/3 stick unsalted butter (melted)

Calories: 310, Calories from Fat: 160, Total Fat: 18g, Cholesterol: 95mg, Total Carbohydrate: 32g, Dietary Fiber: 1g, Protein: 7g


Step 1

*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from the yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.

Step 2

Preheat the oven to 350°.

Step 3

For the crust, mix ginger snaps and butter together and press into the bottom of an ungreased 8-inch springform pan and set aside.

Step 4

In a large bowl or mixer, cream together cream cheese and sugar.

Step 5

Add eggs, vanilla, pumpkin, cinnamon, ginger and yogurt cheese and mix until well combined.

Step 6

Spoon mixture onto the crust.

Step 7

Bake cheesecake in a warm water bath by placing the pan in a 9x13-inch baking dish and filling the dish with water so that it comes half way up the side of the cheesecake pan.

Step 8

Bake for 50-60 minutes, being careful not to open the door while baking.

Step 9

Turn off the oven and allow to cool for 30 minutes with door ajar.

Step 10

Remove cheesecake from oven and bath dish and continue to cool on a wire rack.

Step 11

Refrigerate before serving.