Pumpkin Gingersnap Cheesecake
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Gingersnap Crust



Pumpkin Gingersnap Cheesecake


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.

In the raw® products used

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