Ginger-Crusted Pumpkin Cheesecake

Ginger-Crusted Pumpkin Cheesecake

Ginger-Crusted Pumpkin Cheesecake


Makes 16 servings


12 whole low-fat honey graham crackers, broken into small pieces
3 tablespoons reduced-fat margarine, melted
1/2 teaspoon ground ginger
1 can (15 ounces) solid-pack pumpkin
1 package (8 ounces) reduced-fat cream cheese, softened
2 packages (8 ounces each) fat-free cream cheese, softened
1 cup sugar
1 cup cholesterol-free egg substitute
1/2 cup evaporated fat-free (skim) milk
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups frozen reduced-fat whipped topping, thawed
Additional ground nutmeg (optional)


  1. Preheat oven to 350°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.
  2. Place graham crackers, margarine and ginger in food processor or blender; process using on/off pulsing action until coarse crumbs are formed. Gently press crumb mixture onto bottom and 3/4 inch up side of pan. Bake 10 minutes or until lightly browned; cool slightly on wire rack.
  3. Beat remaining ingredients except whipped topping and additional nutmeg in large bowl at medium-high speed of electric mixer until smooth; pour into crust.
  4. Bake 1 hour and 15 minutes or until top begins to crack and center is almost set. Cool on wire rack 1 hour; refrigerate until ready to serve.
  5. Just before serving, top each slice with spoon 1 tablespoon whipped topping; sprinkle lightly with additional nutmeg.

Cook's Tip

This cheesecake freezes well. In fact, the flavors improve with freezing!

Nutritional Information

Serving Size: 1 slice cheesecake
Calories 187
Calories from Fat 28 %
Total Fat 6 g
Saturated Fat 4 g
Cholesterol 9 mg
Carbohydrate 23 g
Fiber 1 g
Protein 8 g
Sodium 338 mg

Dietary Exchange

Starch 1-1/2
Meat 1
Fat 1/2

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