Layered Pumpkin Cheesecake with a Gingerbread Crust

Here's the Dish

I have been making a pumpkin cheesecake every Thanksgiving for years…However, this year I wanted to do a ’spin’ on a traditional pumpkin cheesecake, so I decided to make to do a layered cheesecake! Not only does this make for an impressive presentation, but it gives you the ‘best’ of both worlds, a mix between a cheesecake and a pumpkin pie!?! Yes please!

I don’t know about you, but the texture of a cheesecake is just as important to me as the flavor. I can honestly say that this is one of the most creamy and decadent cheesecakes I’ve ever had. It’s so rich in fact, that no one will ever guess that it’s half the calories of an average slice of cheesecake!

Method

The estimated total time to make this recipe is 4 Hours or overnight.

1

Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray. To make the crust, place cookies, and sweetener into a food processor, and pulse until cookies are broken down into a very fine crumb. Pour into a large bowl, and mix in melted butter, stirring with hands to combine, (should resemble texture of slightly wet sand). Press crust down into prepared springform pan. Bake in preheated oven for 10 minutes and remove from oven. Turn oven down to 325 degrees.

2

Meanwhile, to make the filling, place the first five ingredients into a blender, (the cream cheese, cottage cheese, eggs, sweetener, and vanilla extract). Blend until the mixture is smooth.

3

Pour a little more than half of the filling over the gingerbread crust. Pour the remaining cheesecake filling into a bowl, and mix in the pumpkin puree and spices. Carefully pour the pumpkin cheesecake filling over the first cheesecake filling layer. (I used a spatula to gently smooth out the filling out once I poured it over the first layer).

4

Bake cheesecake in preheated oven for 45-50 minutes. (Note: The center will almost be set, but it will appear a bit ‘jiggly’…Don’t worry, it will continue to set up in the fridge!) Allow cheesecake to cool at room temperature, then refrigerate for 4 hours, or overnight. Serve with whipped topping if desired! Enjoy!

Ingredients

Cheesecake Filling:
2 (8 oz) packages 1/3 less fat cream cheese
1 cup Low fat cottage cheese
3/4 cupEgg beaters (or 1 egg and 4 egg whites)
1/2 cup + 2 tbs Baking stevia OR 1 1/4 cup sweetener of choice that measures like sugar 1
1 tsp Vanilla extract
1 cupPumpkin
1/2 tsp Cinnamon
1/2 tsp Pumpkin pie spice (more or less to taste)
Gingersnap Crust:
2 cups Gingersnap cookies (2 cups after grinding)
2 tbsBaking stevia OR 1/4 cup sweetener of choice that measures like sugar 2
2 tbsButter

1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 11-16, or adjust according to taste.

2 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 3-4, or adjust according to taste.

3 I measured them out before crushing, so I overfilled the measuring cup a bit to make up for the gaps between the cookies

Katie's Tip!

The center will almost be set after the first 45-50 minutes, but it will appear a bit ‘jiggly’…Don’t worry, it will continue to set up in the fridge!

Nutrition Breakdown

12 Servings (slices)
185 Calories Per Serving
9 g Fat
15 g Carbohydrate
1 g Fiber
6 g Sugar
7 g Protein
6 WWP+*

*Weight Watchers Points per serving

42 Comments

Rach said:

Beautiful!

November 17th, 2011 — 7:12pm  |  Reply

Jaime said:

This recipe says 1 1/2 c. gingersnap cookies…is that before or after they are crushed?

Thanks!

November 17th, 2011 — 9:43pm  |  Reply

Johanna Smtih said:

The ingredient list states two cups after grinding.

November 20th, 2012 — 9:21pm  | 

Jenn @ Social Salutations said:

Katie, you have outdone yourself with this one! OMG – this looks amazing!!! I featured you again today in my Friday I’m In Love favorites! Yummmmmmm!!!

http://socialsalutations.blogspot.com/2011/11/friday-im-in-love-and-special-reveal.html

– Jenn @ Social Salutations

November 18th, 2011 — 6:20am  |  Reply

Kat said:

Holy smokes, this looks amazing!! I want to make a dessert so bad for turkey day, but my mom has already said she is making an apple, pumpkin and buying a cheesecake. Maybe I should ask if I can make this one? I am drooling over it!

November 18th, 2011 — 7:20am  |  Reply

Angela said:

This looks so yummy!!! I have too many recipes to try! Can’t wait! :) thanks again, you are amazing!!!

November 18th, 2011 — 3:44pm  |  Reply

Katrina said:

I’m such a fan of pumpkin desserts. This layered cheesecake is absolutely lovely. So pretty.

November 18th, 2011 — 6:53pm  |  Reply

Taylor said:

I love how you made such a rich dessert healthier! This looks amazing.

November 18th, 2011 — 8:18pm  |  Reply

Sue/the view from great island said:

This pie/cake looks fabulous. I think it’s genius to combine pumpkin pie and cheesecake and I think the result would be better than either of the two alone. I also like the way you put together the crust—so easy.

November 19th, 2011 — 5:20am  |  Reply

Angela Fulton said:

Do you think fat free cottage cheese would work as well??

November 19th, 2011 — 1:46pm  |  Reply

Ashleigh said:

Katie – I don’t have a springform pan. :-( Can I use a regular deep pie pan? And as much as this next statement kills me to ask – could I use regular sugar instead of the substitute? I have family whom if they found out it had the sugar substitute would refuse it eat it. ( I can’t tell a darn bit of difference but they claim they can.) I absolutely love your blog and everything recipe of yours that I’ve cooked has been amazing!!

November 19th, 2011 — 4:05pm  |  Reply

Krissy's Creations said:

This looks amazing Katie! I could use a good slice right now :)

November 19th, 2011 — 6:12pm  |  Reply

Anna @ The Guiltless Life said:

Oh hello, this looks wonderful! I would so make this and probably sub in some sucanat or coconut sugar (just a bit) and then stevia to taste. Love!

November 19th, 2011 — 9:46pm  |  Reply

Allison said:

This looks delicious! I shared the idea with my momma because she isn’t a big pumpkin pie fan but loves cheesecake, and she said she’s in to try it for Thanksgiving! THANKS :D

November 20th, 2011 — 8:15am  |  Reply

Shannon (Healthiful Balance) said:

As always, amazing recipe!! :)

November 20th, 2011 — 11:13am  |  Reply

Erin said:

Can’t wait to try this! Quick question…if I use Stevia, is it to taste or the same measurement of 1 1/4 cup? If it’s to taste, about how much do you think would be enough?
I am new to your blog, but have already made about 5-6 dishes and they are amazing!! My faves are the zucchini ‘noodle’ lasagna and the pumpkin cinnamon rolls!!

Thanks so much!

November 21st, 2011 — 10:14pm  |  Reply

Jen said:

Hi Katie – love your blog! Fabulous recipes! :) Question in response to your comments to @erin … what brand of stevia do you normally use? I was going to purchase ‘Stevia In The Raw’ but I was hesitant after seeing that some brands have a bitter after taste. Thank you!

November 22nd, 2011 — 11:38am  |  Reply

Kesha Thomas said:

You are purely AMAZING! xoxoxo!!

November 22nd, 2011 — 3:33pm  |  Reply

Maggie Martel said:

I made this yesterday for Father’s Day. My dad LOVES pumpkin desserts and it was absolutely amazing. Seriously wonderful. We put some whipped cream and crushed ginger snaps on top and it was better than a restaurant dessert. Thanks for such great recipes!

June 18th, 2012 — 9:32am  |  Reply

Katrina send ten said:

Can I use truvia and if so how much do you think that would measure?

September 14th, 2012 — 6:37pm  |  Reply

Dashing Dish said:

you can! just look at your truvia container, it should give you the conversion rate!

September 15th, 2012 — 8:50am  | 

Katrina send ten said:

Can I use truvia and if so how much would that measure?

September 14th, 2012 — 6:39pm  |  Reply

Katrina send ten said:

Sorry didn’t realize that posted twice :)

September 14th, 2012 — 6:40pm  | 

Amy said:

Hello. I’m new to your site and after trying these two recipes I’m definitely going to become a memeber. In-light of T-Day I tried the Maple Pecan Pies and the Mini Pumpkin Pies. Oh so delishy and easy. Best of all they’re portion-controlled which is exactly what my family needs! Thank you for producing these wonderful recipes, figured with WW ppv’s and the photos are amazing! You have a very enjoyable website!

November 15th, 2012 — 9:29pm  |  Reply

Dashing Dish said:

yeah! :) welcome amy! :)

November 16th, 2012 — 9:28am  | 

Cat said:

Just wondering, does splenda sugar blend measure like sugar? So would I put 1/4 in the recipe?

November 19th, 2012 — 10:07pm  |  Reply

Cat said:

Just wondering, does Splenda sugar blend measure out like sugar? Would I do a 1/4 cup of that in the recipe?

November 19th, 2012 — 10:09pm  |  Reply

Cat said:

Sorry my question posted twice, I didn’t realize i posted so I sent it again.

November 19th, 2012 — 10:19pm  | 

Dashing Dish said:

i believe it does :) use the sugar substitute of choice reccomendation

November 20th, 2012 — 8:27am  | 

jennifer said:

Just made this but didnt use the pumpkin and it still turned out great

April 4th, 2013 — 8:40pm  |  Reply

Jessica Grande said:

This was delicious! I made it for a party I was going to. So glad to know there was a dessert there we could all feel good about! Seriously delish :)

November 4th, 2013 — 3:25pm  |  Reply

Amy said:

I made 4 of these pies for Thanksgiving gifts. Everyone loved them && One person even asked for the recipe!

December 5th, 2013 — 12:22pm  |  Reply

Katie Farrell said:

jamie! good question! that is before they are crushed, so overfill the measuring cup just a bit to make up for the gaps between the cookies! :)

November 18th, 2011 — 2:36am  |  Reply

Katie Farrell said:

hehe your too cute kat! i’d for sure make one! ;) they always taste better homemade!

November 18th, 2011 — 1:18pm  |  Reply

Katie Farrell said:

thanks angela! you are too sweet! :)

November 18th, 2011 — 4:36pm  |  Reply

Katie Farrell said:

yep! :) fat free or reduced fat cottage cheese!

November 20th, 2011 — 12:46pm  |  Reply

Katie Farrell said:

Thanks Ashleigh! I would think it would work in a normal cake or pie pan, but you wont be able to see the pretty layers from the outside is the only thing! It would turn out though!

And yes, :) you can use regular sugar! I would probably just bring it down to 1 cup (or to your taste) :)

November 20th, 2011 — 12:48pm  |  Reply

Katie Farrell said:

thanks krissy!

November 20th, 2011 — 12:48pm  |  Reply

Katie Farrell said:

yeah! :) great idea allison!

November 20th, 2011 — 12:48pm  |  Reply

Katie Farrell said:

@erin…good question! the reason i put stevia to taste is because it really does depend on the type of stevia you are using.. some brands have a bitter after taste, and some are not as sweet… if you aren’t used to baking with it..i would stick with splenda or splenda baking blend to be safe, because it measures out the same as sugar.. and experiment with stevia when it’s not for a special holiday! :) as far as stevia goes, it requires much less than the amount of sugar, so usually just a few packets, or a few tsp. is the same as a whole cup of sugar!

November 22nd, 2011 — 7:10am  |  Reply

Katie Farrell said:

Thank you so much Jen! I would recommend NuNaturals Stevia it is THE BEST! :) It doesn’t have any aftertaste that some stevia can have…and it is pretty reasonable to order online @AMAZON.com, or you can get it at wholefoods!

November 22nd, 2011 — 12:59pm  |  Reply

Katie Farrell said:

i love you kesha! :)

November 22nd, 2011 — 5:17pm  |  Reply

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