Pumpkin Cheesecake

By Stonyfield

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



  • 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 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.

    make it with yogurt instead!