🫙 From the Spice Rack

pumpkin cheesecake in gingersnap crust

Name: pumpkin cheesecake in gingersnap crust
Ingredients: 41 % calorie reduction from traditional recipe; 1 1/4 cups gingersnap crumbs; 3 tablespoon equal® spoonful*; 3 tablespoon stick butter or margarine, melted; 3 package (8 ounces each) reduced fat cream cheese, softened; 1 1/4 cups equal® spoonful**; 2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

Pumpkin Cheesecake in Gingersnap Crust 41% calorie reduction from traditional recipe 1 1/4 cups gingersnap crumbs 3 tablespoons Equal® Spoonful* 3 tablespoons stick butter or marga...

maineasy

Ingredients8 items

Ingredients

41% calorie reduction from traditional recipe
11/4 cups gingersnap crumbs
3tablespoonequal® spoonful*
3tablespoonstick butter or margarine, melted
3package(8 ounces each) reduced fat cream cheese, softened
11/4 cups equal® spoonful**
2teaspoonground cinnamon
1/4teaspoonground nutmeg

Directions

1
Pumpkin Cheesecake in Gingersnap Crust 41% calorie reduction from traditional recipe 1 1/4 cups gingersnap crumbs 3 tablespoons Equal® Spoon
2
Press onto bottom of 9-inch spring form pan
3
Bake in preheated 325 degree F oven 8 minutes
4
Cool on wire rack while preparing cheesecake
5
Beat cream cheese, 1 1/4 cups Equal® Spoonful, cinnamon, nutmeg and salt until well blended
6
Mix in pumpkin until combined
7
Beat in eggs and egg whites until well blended
8
Mix in cornstarch and vanilla until blended

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