Pumpkin Gingersnap Cheesecake

Pumpkin Gingersnap Cheesecake

Stevia In The RawⓇ | Prep Time: 6 HOURS AND 30 MINUTES | Cook Time: 60 MINUTES | MAKES 12 SERVINGS

Ingredients

Gingersnap Crust:
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2 cups fine gingersnap crumbs
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
2 tablespoons Stevia In The Raw® Bakers Bag
1 teaspoon ground cinnamon
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Filling:
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1 pound cream cheese, softened
cup packed brown sugar
cup Stevia In The Raw® Bakers Bag
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon grated or ground nutmeg
3 large eggs
1 cup canned unsweetened pumpkin puree
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Topping:
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cups Greek yogurt
cup Stevia In The RawⓇ Bakers Bag
1 teaspoon vanilla

Preparation

Preheat oven to 350℉. Butter an 8”springform pan.

In a medium bowl, stir together crumbs, butter, sugar, Stevia In The Raw®, and cinnamon until combined. Reserve ½ cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan. Scatter reserved crumbs on a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, Stevia In The Raw®, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.

Scrape mixture into pan, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325℉ and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15-20 minutes more. Transfer to a rack to cool completely, then refrigerate until cold, at least 6 hours or up to 24.

In a medium bowl, beat together yogurt, Stevia In The Raw, and vanilla until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.

Nutrition Information

Per serving (1 slice): 270 calories, 19g fat (10g saturated fat, 0.5g trans fat), 19g carbohydrates, 6g protein, 1g dietary fiber, 150mg sodium, 12g sugar

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