Gingersnap Pumpkin Cheesecake
This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 350 calories, 7g of protein, and 17g of fat. A mixture of ground nutmeg, gingersnap cookie crumbs, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.
Sprinkle crumbs onto the bottom of a 9-in. springform pan coated with cooking spray; set aside. In a large bowl, beat cream cheeses until smooth.
Add sugar substitute and sugar; beat until smooth.
Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended.
Add eggs and whites; beat on low speed just until combined.
Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place in a larger baking pan.
Add 1 in. of hot water to larger pan.
Bake at 325° for 50-60 minutes or until center is almost set.
Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Remove foil from pan. Refrigerate overnight.
Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping. Refrigerate leftovers.