Ginger Pumpkin Cheesecake

Ginger Pumpkin Cheesecake Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Make this cake a day ahead, and refrigerate. Large crystals of raw brown Demerara sugar look and taste lovely, but the cake is still delicious without it. To prevent the crust from sticking to your fingers while pressing it into the pan, lightly coat your hands with cooking spray.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 194
Caloriesfromfat 28 %
Fat 6.1 g
Satfat 3.3 g
Monofat 2 g
Polyfat 0.6 g
Protein 7.5 g
Carbohydrate 27.1 g
Fiber 1.3 g
Cholesterol 60 mg
Iron 1 mg
Sodium 254 mg
Calcium 67 mg

Ingredients

Crust:
1 cup graham cracker crumbs (about 7 cookie sheets)
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1 large egg white
Cooking spray
Filling:
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3/4 cup granulated sugar
1 tablespoon vanilla extract
2 teaspoons fresh lemon juice
1/2 teaspoon ground ginger
1 (15-ounce) can pumpkin
3 large eggs
1 tablespoon Demerara sugar

Preparation

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°.

4. To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.

Note:

Cheryl and Bill Jamison,

December 2008
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