Background

This recipe is based on one I developed for EatingWell Magazine as part of a feature article I authored in the holiday issue in 2011. Yes, I have been developing recipes for that long. The article’s title was Show Stopping Desserts, and let me tell you, this creamy dreamy Pumpkin Cheesecake with Gingersnap Crust is a real showstopper!

Nobody will know it is secretly low-calorie because the recipe includes some of my all-time favorite hacks for lightening up a cheesecake. One of the secrets is it’s made with fat-free cottage cheese, plus I used lighter cream cheese, a whole can of pumpkin (for a nutrient boost), and perfected the texture using my favorite healthy hack for healthier cheesecake recipes!

Wanna know my secrets? Keep reading! I’ll show you how to make it, step-by-step, and then all you have to do is get ready to stop the show when you walk into the dining room with this glorious pumpkin cheesecake on a platter!

Ingredients for Healthy Pumpkin Cheesecake

For the Gingersnap Crust

• Gingersnaps: I love the taste of gingerbread desserts with pumpkin for fall, Thanksgiving, and Christmas, so I used gingersnap cookies to make the crust for this cheesecake. You’ll need 5 ounces of gingersnap cookies.
• Butter: To moisten the cookie crumbs, you’ll need 2 tablespoons melted unsalted butter.

For the Pumpkin Cheesecake

• Cottage Cheese: Using pureed cottage cheese will save you 1320 calories! It has a neutral flavor that is perfect for cheesecake.
• Reduced Fat Cream Cheese: I used 12 ounces of Neufchatel cheese instead of regular cream cheese.
• Sugar: A blend of white granulated sugar and brown sugar provides the perfect texture.
• Tapioca Starch: You’ll need 3 tablespoons for a smooth texture.
• Pumpkin Pie Spice: For that quintessential pumpkin spice flavor.
• Eggs: Fresh eggs are essential for a great baked cheesecake.
• Pumpkin: A whole 15-ounce can of pureed pumpkin gives this cheesecake its signature flavor.
• Vanilla Extract: For additional flavoring.
• Garnish: Options include whipped cream, spiced nuts, or autumn-themed sweets.

How to Make Cottage Cheese Cheesecake

Preheat your oven to 325°F and coat a 9-inch springform pan with cooking spray. While you’re at it, bring a kettle of water to boil for the water bath.

Pulse the cookies in a food processor until finely ground. Drizzle in the melted butter and process until the crumbs are evenly coated. Press firmly into the bottom of the prepared pan. Set aside.

Rinse out your food processor and add the cottage cheese, processing until smooth. This should take about 2 minutes; remember to scrape down the sides once during processing.

In a mixing bowl, beat together the Neufchâtel cheese, both sugars, tapioca, and pumpkin pie spice using an electric mixer until smooth.

Add in the eggs, pumpkin, vanilla, and the smooth cottage cheese, mixing on low until uniform.

Pour the batter into the pan over the crust. Carefully add boiling water to the roasting pan to create a water bath. Bake for 70 to 78 minutes, or until the center jiggles slightly.

Cool the cake in the water bath until it reaches room temperature. Then refrigerate for at least 4 hours or overnight.

Run a knife around the edge of the pan and remove the sides. Garnish as desired and serve!

Chef’s Tips for This Recipe

• For Leaky Springform Pans: Double wrap the outside with aluminum foil to prevent water from seeping in.
• For a Pretty Presentation: Use a glass-bottomed springform pan and decorate with seasonal foliage.
• Food Processor vs Vitamix: A food processor gives creamier results without too much air.

Can I use maple syrup or honey?

Natural sweeteners like maple syrup or honey may make the texture too wet. For a subtle sweetness, consider using granulated maple sugar.

Can I use a graham cracker crust?

Yes, you can! A traditional graham cracker crust would work great in this recipe.

Why did my cheesecake crack?

To avoid cracks, use room-temperature ingredients, avoid over-mixing, and ensure you use a water bath.

Do I need to bake the crust before adding the filling?

No, the gingersnap crust does not require pre-baking, but a graham cracker crust should be baked first.

Make ahead instructions?

You can prep the cheesecake ahead of time; just refrigerate for 4 hours or overnight. For the best results, serve within 24 hours of baking.