Ginger Pumpkin Cheesecake

16 ingredients
4 steps

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

Directions

  1. 1
    Preheat oven to 350°.
  2. 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. 3
    Reduce oven temperature to 300°.
  4. 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.

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