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
Pumpkin Ginger Cheesecake
Submitted by: BLUROSESNumber 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.
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.
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