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

Pumpkin Cheesecake

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By Stonyfield

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

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Ingredients

Filling

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

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 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.