Pumpkin Gingersnap Cheesecake


The perfect combo of pumpkin and ginger makes this low-sugar, reduced-calorie cheesecake a Thanksgiving favorite at any table.

Prep Time:
30 mins
Cook Time:
1 hrs
Additional Time:
6 hrs 40 mins
Total Time:
8 hrs 10 mins
1 8-inch cheesecake


For Crust:

  • 2 cups gingersnap cookie crumbs

  • 1 stick unsalted butter, melted

  • 2 tablespoons Sugar in the Raw®

  • 2 tablespoons Stevia In The Raw® Bakers Bag

  • 1 teaspoon ground cinnamon

For Filling:

  • 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 nutmeg

  • 3 large eggs

  • 1 cup canned unsweetened pumpkin puree

For Topping:

  • 1 ½ cups Greek yogurt

  • cup Stevia In The Raw® Bakers Bag

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Butter an 8-inch springform pan.

  2. In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan.

  3. Scatter reserved crumbs onto 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.

  4. 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, 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.

  5. Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more.

  6. Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24.

  7. Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.

Cook's Note:

Feel free to use ground nutmeg if preferred.

Nutrition Facts (per serving)

381 Calories
28g Fat
27g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 381
% Daily Value *
Total Fat 28g 36%
Saturated Fat 16g 79%
Cholesterol 114mg 38%
Sodium 273mg 12%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 7g
Vitamin C 1mg 5%
Calcium 60mg 5%
Iron 2mg 10%
Potassium 139mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.