Makes 16 servings
This delicious dessert is easy to make, takes about an hour and the use of gingersnaps is a delightful twist on an old favorite. The added whipped cream makes the cheesecake lighter. You may omit the whipped cream if you are trying to lighten the dessert but do not substitute as it could prevent the dessert from setting properly.
Ingredients
- 2 ½ cups Gingersnap cookie crumbs
- 4 T Melted Butter
- 3 8oz Packages Philadelphia Original Cream Cheese – Room Temperature
- ¼ cup sugar
- ½ cup Maple Sugar (or Brown Sugar) – do not use maple syrup
- 15 ounce can Pumpkin Puree
- 1T + 1t Pumpkin Spice
- 1 tsp Vanilla
- ½ cup Whipping Cream – whip stiff
Instructions
- Grind gingersnap cookies in food processor – reserve 2 Tablespoons for garnish
- Slowly add melted butter until crumbs hold together. You may need to increase butter
- Press crumbs into 10″ springform pan using a cup to press into corners. Bring sides up to top of pan
- Refrigerate for one hour to set
- Add cream cheese to mixing bowl with paddle attachment. Begin beating cream cheese on medium speed.
- Gradually add sugar, and maple sugar. The course sugar will help to break down any lumps in the cream cheese.
- On medium speed, mix until smooth
- Add pumpkin puree, pumpkin spice, and vanilla and on medium speed, mix until smooth
- Whip cream to stiff peaks – careful not to overbeat.
- Carefully fold whipped cream into pumpkin mixture and pour into crust
- Chill for 8 hours or overnight
- Garnish with reserved gingersnap crumbs
Substitutions and Additions
- For a low calorie, low carb option, substitute low-fat or non-fat cream cheese and swap sugar with monk fruit golden or other sweetener of your choice.