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Pumpkin Cheesecake

This recipe is quick and easy to make. It is a reduced fat version but can be made full fat by using full fat versions of the dairy products. I use a bain marie (water bath) to keep top from cracking, but it can be done without.

For the Crust:

. 2 Cups Ginger Snaps, Crumbed

. 4tbs Butter, melted

. Orange Zest from 2 Oranges

For the Cheesecake:

. 2-8oz Neufchatel

. 2-8oz FF Cream Cheese

. 4-8oz Lucerne Pumpkin Spice Cream Cheese Spread

. 2 Cups Sugar

. 10 Eggs or Egg Replacer*

. 1 Cup Milk

. 1 Cup Sour Cream

. 1 Cup Ricotta

. Cup Flour

. 2T Vanilla

. 2 Pinches Nutmeg

- Equipment/Tools:

. 2 9" Springform Cake Pans

. 2-10" Lengths of Parchment Paper

. 2-15" Lengths of Aluminum Foil

. Hand Mixer

. Measuring Cups & Spoons

. 2 Large, Low Roasting Pans

. Large Oven

Prepare Springform Pans:

Open springform pan, line bottom with parchment paper leaving sides hanging out and snap springform back in place.
Place each pan in center of aluminum foil and fold sides up. The aluminum is to keep water from the bain marie from entering the cheesecake while baking, so be sure to press the sides up.

For the Crust:

Mix Ginger Snap crumbs, melted butter, and orange zest in medium bowl until thoroughly combined. Press into bottom of springform pan.

For the Cheesecake: Preheat oven to 350 degrees. Fill roasting pans with about 2" water and place in oven.

In a large mixing bowl, thoroughly blend all cheeses with sugar until smooth. Add eggs or prepared egg replacer (*beat 5T Ener-G egg replacer with 20T water until slightly frothy) and mix until completely combined.

Add milk, sour cream, ricotta, flour, vanilla and nutmeg, mixing until smooth and fully incorporated.

Spoon cheesecake mixture into springform pans. Place each springform pan into the bain marie in the oven. For two cheesecakes, bake at 350 for 1 hour 50 minutes without opening oven door. Turn off oven and allow to set for 4 hours.

Remove from oven and remove from springform pans. May be served at room temperature or chilled. Freezes well. Enjoy!


This can be made with plain cheese or with other flavors of cream cheese (like mixed berry or strawberry), but the pumpkin get the most raves!