Made with a ginger snap crust, this pumpkin cheesecake captures the essence of the holidays with every delicious bite.
Pumpkin Cheesecake
Made with a ginger snap crust, this pumpkin cheesecake captures the essence of the holidays with every delicious bite.
Ready In: 4 hours 30 minutes
Level: Medium
Prep: 15 minutes
Cook: 1 hour
Yields: 12 Servings
- 3 c Stonyfield Organic Low Fat Smooth & Creamy Plain(to yield 1 cup yogurt cheese*)
- 2 8oz packages lowfat cream cheese
- 1 c sugar
- 3 eggs (room temperature)
- 1 1/2 tsp vanilla
- 1 1/2 c pumpkin purée
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 1/2 c ginger snaps (crumbled)
- 1/3 stick unsalted butter (melted)
Ingredients
Filling
Crust
directions
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.
