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Active Time:25 minsTotal Time:6 hrsServings:16Jump to Nutrition Facts
Active Time:25 minsTotal Time:6 hrsServings:16
Active Time:25 mins
Active Time:
25 mins
Total Time:6 hrs
Total Time:
6 hrs
Servings:16
Servings:
16
Jump to Nutrition Facts
Jump to recipe
What Makes This Recipe Healthy?
To make this recipe healthier, we use unseasonedpumpkin puree. The difference between pumpkin puree and pumpkin pie filling are the ingredients. Although they’re both canned products and their packaging looks similar, they can’t be used interchangeably. Pumpkin puree doesn’t have anything added to it, but pumpkin pie filling contains pumpkin spice and sugar. When shopping for pumpkin puree, check the label on the can for 100%pumpkin.
We also use reduced-fat cream cheese instead of regular cream cheese. Swapping in reduced-fat cream cheese for regular saves you approximately 50 calories and 3 grams of saturated fat per slice.
How Long Does Cheesecake Last in the Refrigerator?
This cheesecake will last in the refrigerator for up to three days. You can also freeze it for up to three months.
Cook Mode(Keep screen awake)Ingredients8ouncesgingersnap cookies¼teaspoonsalt, divided3tablespoonsmelted butter3(8 ounce) packagesreduced-fat cream cheese, softened1½cupsgranulated sugar4largeeggs1(15 ounce) canunseasoned pumpkin puree1tablespoonvanilla extract2teaspoonspumpkin pie spice
Cook Mode(Keep screen awake)
Ingredients
8ouncesgingersnap cookies
¼teaspoonsalt, divided
3tablespoonsmelted butter
3(8 ounce) packagesreduced-fat cream cheese, softened
1½cupsgranulated sugar
4largeeggs
1(15 ounce) canunseasoned pumpkin puree
1tablespoonvanilla extract
2teaspoonspumpkin pie spice
DirectionsPreheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan with a large piece of foil, covering the bottom and sides. Put a kettle of water on to boil.Pulse cookies and 1/8 teaspoon salt in a food processor until finely ground. Drizzle in butter and process, scraping down the sides as needed, until the crumbs are evenly moistened. Press the mixture firmly into the bottom and 1/2 inch up the sides of the prepared pan. Put the crust in the freezer. Clean the food processor.Combine cream cheese, sugar, eggs and the remaining 1/8 teaspoon salt in the food processor. Process, scraping down the sides as needed, until completely smooth. Remove 1/4 cup of the batter to a small bowl. Add pumpkin, vanilla and pie spice to the food processor and process until smooth.Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a skewer or knife through the 2 batters to swirl together.Place the springform pan in a roasting pan. Pour in enough of the boiling water to come 1 inch up the sides of the springform pan. Carefully transfer the roasting pan to the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 1 hour.Remove the pan from the water bath. Remove the foil. Refrigerate the cheesecake until very cold, at least 3 hours.Equipment9-inch springform pan, food processor, roasting pan, wire rackOriginally appeared: EatingWell Magazine, December 2020; updated December 2022
Directions
Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan with a large piece of foil, covering the bottom and sides. Put a kettle of water on to boil.Pulse cookies and 1/8 teaspoon salt in a food processor until finely ground. Drizzle in butter and process, scraping down the sides as needed, until the crumbs are evenly moistened. Press the mixture firmly into the bottom and 1/2 inch up the sides of the prepared pan. Put the crust in the freezer. Clean the food processor.Combine cream cheese, sugar, eggs and the remaining 1/8 teaspoon salt in the food processor. Process, scraping down the sides as needed, until completely smooth. Remove 1/4 cup of the batter to a small bowl. Add pumpkin, vanilla and pie spice to the food processor and process until smooth.Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a skewer or knife through the 2 batters to swirl together.Place the springform pan in a roasting pan. Pour in enough of the boiling water to come 1 inch up the sides of the springform pan. Carefully transfer the roasting pan to the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 1 hour.Remove the pan from the water bath. Remove the foil. Refrigerate the cheesecake until very cold, at least 3 hours.Equipment9-inch springform pan, food processor, roasting pan, wire rack
Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan with a large piece of foil, covering the bottom and sides. Put a kettle of water on to boil.
Pulse cookies and 1/8 teaspoon salt in a food processor until finely ground. Drizzle in butter and process, scraping down the sides as needed, until the crumbs are evenly moistened. Press the mixture firmly into the bottom and 1/2 inch up the sides of the prepared pan. Put the crust in the freezer. Clean the food processor.
Combine cream cheese, sugar, eggs and the remaining 1/8 teaspoon salt in the food processor. Process, scraping down the sides as needed, until completely smooth. Remove 1/4 cup of the batter to a small bowl. Add pumpkin, vanilla and pie spice to the food processor and process until smooth.
Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a skewer or knife through the 2 batters to swirl together.
Place the springform pan in a roasting pan. Pour in enough of the boiling water to come 1 inch up the sides of the springform pan. Carefully transfer the roasting pan to the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.
Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 1 hour.
Remove the pan from the water bath. Remove the foil. Refrigerate the cheesecake until very cold, at least 3 hours.
Equipment
9-inch springform pan, food processor, roasting pan, wire rack
Originally appeared: EatingWell Magazine, December 2020; updated December 2022
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Nutrition Facts(per serving)286Calories14gFat34gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
