November 13, 2018
Pumpkin Cheesecake in a Ginger Crust

Pumpkin Cheesecake in a Ginger Crust

by Berkeley Wellness  

This recipe combines two time-honored desserts, cheesecake and pumpkin pie, for a delicious treat. If you have leftover cooked sweet potato or winter squash on hand, substitute 1¾ cups mashed for the pumpkin puree. Timing alert: The cheesecake needs to chill for at least 4 hours.


  • 36 gingersnaps (9 ounces)
  • 1 tablespoon extra-light olive oil
  • 1 tablespoon granulated sugar
  • 2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel)
  • 1 package (8 ounces) fat-free cream cheese
  • ⅔ cup packed light brown sugar
  • 1 can (15 ounces) unsweetened pumpkin puree
  • ½ cup plain fat-free yogurt
  • 2 tablespoons dark rum
  • 1½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • 4 large egg whites


1. Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray.

2. In a food processor, combine the gingersnaps, oil, and granulated sugar. Process until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the prepared pan. Set aside.

3. In a medium bowl, with an electric mixer, beat the cream cheeses and brown sugar until well combined. Beat in the pumpkin, yogurt, rum, cinnamon, ginger, nutmeg, and salt. Beat in the whole eggs and egg whites, one at a time, beating well after each addition.

4. Pour the batter into the crust and bake for 1 hour and 30 minutes, or until set. Turn the oven off and let the cheesecake stand in the oven for 30 minutes. Transfer to a wire rack to cool. Refrigerate until well chilled, about 4 hours. Makes 12 wedges.

Nutrition per wedge: 276 calories, 9.2g total fat (4.1g saturated), 53mg cholesterol, 2g dietary fiber, 36g carbohydrate, 12g protein, 512mg sodium.

A good source of: beta carotene, riboflavin, selenium, vitamin B12.