Ginger Pumpkin Cheesecake

Ginger Pumpkin Cheesecake
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons fresh lemon juice
  • 1 large egg white
  • ½ teaspoon ground ginger
  • 3 tablespoons granulated sugar
  • Filling:
  • 1 cup graham cracker crumbs (about 7 cookie sheets)
  • ¾ cup granulated sugar
  • + 9 more 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
    • 1 (15-ounce) can pumpkin
    • ½ teaspoon ground ginger

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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