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Lighter Pumpkin Cheesecake with Gingersnap Crust

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A creamy, spiced pumpkin cheesecake with a crunchy gingersnap crust that’s lighter than traditional versions but just as indulgent. Perfect for fall gatherings and late-night cravings.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 25–30 cookies)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • 8 ounces reduced-fat cream cheese, softened
  • ½ cup cottage cheese
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
  2. Make the crust: In a medium bowl, combine gingersnap crumbs, melted butter, brown sugar, and salt. Stir until moistened. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant. Set aside to cool.
  3. Blend the cottage cheese in a food processor or blender for 60 seconds until completely smooth. Scrape sides and blend again if needed.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until fluffy, about 2 minutes. Add sugar and beat for another minute.
  5. Add pumpkin puree and blended cottage cheese to the cream cheese mixture. Beat on low speed until just combined.
  6. Add eggs one at a time, beating on low after each addition. Add vanilla, pumpkin pie spice, and salt. Mix on low until smooth.
  7. Pour filling over cooled crust. Tap pan on counter to release air bubbles. Place foil-wrapped pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake at 350°F (175°C) for 50-60 minutes. The edges should be set, but the center should still jiggle.
  9. Turn off the oven, crack the door open, and let the cheesecake sit in the warm oven for 1 hour. Remove from water bath, take off foil, and cool completely on a wire rack.
  10. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Notes

Don’t skip the water bath to prevent cracks. Use room temperature ingredients for best texture. Blend cottage cheese for a full minute to ensure smoothness. Cool gradually to avoid cracking. For best flavor, chill overnight.

Nutrition

Keywords: pumpkin cheesecake, lighter cheesecake, gingersnap crust, fall dessert, pumpkin dessert, reduced-fat cheesecake

Find it online: https://perkypan.com/lighter-pumpkin-cheesecake-with-gingersnap-crust/