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Gingersnap Pumpkin Cheesecake

From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust.
  • Total Time
    Prep: 30 min. Bake: 50 min. + chilling
  • Makes
    12 servings


  • 7 tablespoons gingersnap cookie crumbs
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • Sugar substitute equivalent to 2/3 cup sugar
  • 2/3 cup sugar
  • 1 cup reduced-fat sour cream
  • 1 cup canned pumpkin
  • 1 tablespoon cornstarch
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 12 tablespoons fat-free whipped topping


  • Sprinkle crumbs onto the bottom of a 9-in. springform pan coated with cooking spray; set aside. In a large bowl, beat cream cheeses until smooth. Add sugar substitute and sugar; beat until smooth. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Add eggs and whites; beat on low speed just until combined. Pour into prepared pan.
  • Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 325° for 50-60 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil from pan. Refrigerate overnight.
  • Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping. Refrigerate leftovers.
Nutrition Facts
1 slice: 246 calories, 11g fat (7g saturated fat), 70mg cholesterol, 390mg sodium, 25g carbohydrate (17g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat.

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