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Gingersnap Pumpkin Cheesecake Recipe

Serves: 
8
30 minutes
Calories per serving: 320

Recipe Ingredients

3/4 cup gingersnap cookie crumbs
3/4 cup crushed fat-free graham crackers
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1/4 cup unsalted butter, melted
3 (8 ounce) containers block-style fat-free cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups canned solid pack pumpkin
1 tablespoon molasses
1/2 cup nonfat evaporated milk
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs

Preparation

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch springform pan.

Using a fork, combine gingersnaps, graham crackers, 2 tablespoons SPLENDA® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

With an electric mixer, beat cream cheese and 1/2 cup SPLENDA® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the molasses, evaporated milk, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.

Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

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Nutrition Info Per Serving

Nutrition Info Per Serving 8 servings, Serving Size: 1 slice (1/8 of cheesecake)

Calories
320
Calories From Fat
100
Total Fat
11
g
Saturated Fat
6
g
Cholesterol
130
mg
Sodium
550
mg
Total Carbs
36
g
Dietary Fiber
3
g
Sugars
20
g
Protein
19
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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