Ginger Pumpkin Cheesecake

Source:  Cooking Light December 2008

Make this cake a day ahead, and refrigerate. Large crystals of raw brown Demerara sugar look and taste lovely, but the cake is still delicious without it. To prevent the crust from sticking to your fingers while pressing it into the pan, lightly coat your hands with cooking spray.


12 servings (serving size: 1 wedge)



  • 1  cup  graham cracker crumbs (about 7 cookie sheets)
  • 3  tablespoons  granulated sugar
  • 1/2  teaspoon  ground ginger
  • 1  large egg white
  • Cooking spray


  • 1  (8-ounce) block fat-free cream cheese, softened
  • 1  (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3/4  cup  granulated sugar
  • 1  tablespoon  vanilla extract
  • 2  teaspoons  fresh lemon juice
  • 1/2  teaspoon  ground ginger
  • 1  (15-ounce) can pumpkin
  • 3  large eggs
  • 1  tablespoon  Demerara sugar


1. Preheat oven to 350°.

2. To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.

3. Reduce oven temperature to 300°.

4. To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.

Nutritional Information

Calories: 194 (28% from fat)
Fat: 6.1g (sat 3.3g,mono 2g,poly 0.6g)
Protein: 7.5g
Carbohydrate: 27.1g
Fiber: 1.3g
Cholesterol: 60mg
Iron: 1mg
Sodium: 254mg
Calcium: 67mg


  1. November 23, 2009 at 11:06 am

    […] I actually have a longer story about that… One of our Thanksgiving desserts is going to be Ginger Pumpkin Cheesecake. It’s a Cooking Light recipe and it combines fat free cream cheese with reduced fat cream […]

  2. November 25, 2009 at 11:51 pm

    […] and sharp white vermont cheddar), macaroni and cheese and got it oven-ready, and together we made a pumpkin ginger cheesecake. While the cheesecake was baking, the oven did it’s really hot freaking out thing (c.f. […]

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