SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 241.5
  • Total Fat: 7.5 g
  • Cholesterol: 71.9 mg
  • Sodium: 461.2 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 11.5 g

View full nutritional breakdown of Pumpkin Ginger Cheesecake calories by ingredient
Report Inappropriate Recipe

Pumpkin Ginger Cheesecake

Submitted by: BLUROSES


Number of Servings: 16

Ingredients

    Crust:

    2 cups gingersnaps (about 28 cookies)
    1/3 melted butter

    Filling:

    2 cups packed Splenda brown sugar blend
    4 - 8 oz. pkgs fat free cream cheese
    4 large eggs
    15 oz. cooked canned pumpkin
    1.5 tsp. cinnamon
    1 tsp nutmeg
    .25 cloves
    .25 ginger

Directions

Spray 9.5 inch springform pan with nonstick spray. Combine gingersnap crumbs and melted butter and press into bottom of pan. Bake for 12 minutes at 350 degrees. Remove and set on rack to cool. Lower oven temperature to 325 degrees.

Combine brown sugar and cream cheese. Beat until creamy. Add eggs one at a time. Add all other ingredients and beat. Pour over crust. Bake for i hour and 40 minutes, or until set. Turn off oven. Leave cake in oven for 2 hours. Loosen cake from pan by running knife around edge. Cool completely. Cover and refrigerate 4 hours or overnight.

Garnish with Cool Whip Free, gingersnaps, and a light sprinkle of nutmeg.

Number of Servings: 16

Recipe submitted by SparkPeople user BLUROSES.






Great Stories from around the Web


Rate This Recipe