Ginger Pumpkin Cheesecake

Ginger Pumpkin Cheesecake
Photo by Becky Luigart-Stayner

Ingredients

  • Crust:
  • 1 tablespoon Demerara sugar
  • 1 tablespoon vanilla extract
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • Cooking spray
  • 3 large eggs
  • + 9 more ingredients
    • 1 (15-ounce) can pumpkin
    • ½ teaspoon ground ginger
    • 2 teaspoons fresh lemon juice
    • 1 large egg white
    • ½ teaspoon ground ginger
    • 3 tablespoons granulated sugar
    • 1 cup graham cracker crumbs (about 7 cookie sheets)
    • Filling:
    • ¾ cup granulated sugar

1. Preheat oven to 350°. 2. To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack. 3. Reduce oven temperature to 300°. ...

View full recipe at My Recipes

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