Made with a ginger snap crust, this cheesecake captures the essence of the holidays with every delicious bite. Pumpkin Cheesecake Go to recipes By Stonyfield Vegetarian Desserts American Made with a ginger snap crust, this cheesecake captures the essence of the holidays with every delicious bite. Ready In: 4 hr 30 mins Level: Medium Prep: 15 mins Cook: 60 mins Yields: 12 Servings Print Recipe Ingredients Filling 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) 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 2Preheat the oven to 350°.Step 3For the crust, mix ginger snaps and butter together and press into the bottom of an ungreased 8-inch springform pan and set aside.Step 4In a large bowl or mixer, cream together cream cheese and sugar.Step 5Add eggs, vanilla, pumpkin, cinnamon, ginger and yogurt cheese and mix until well combined.Step 6Spoon mixture onto the crust.Step 7Bake 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 8Bake for 50-60 minutes, being careful not to open the door while baking.Step 9Turn off the oven and allow to cool for 30 minutes with door ajar.Step 10Remove cheesecake from oven and bath dish and continue to cool on a wire rack.Step 11Refrigerate before serving.
