Ingredients:

  • 1.5 cups (180g) gingersnap cookie crumbs
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (8g) brown sugar
  • 16 oz (450g) low-fat cream cheese, softened
  • 0.5 cup (100g) reduced-sugar white chocolate, melted
  • 0.75 cup (180ml) pumpkin puree
  • 0.5 cup (100g) granulated sugar
  • 3 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground nutmeg
  • 0.25 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 325°F (160°C).
  2. Combine gingersnap crumbs, melted butter, and brown sugar in a bowl until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for 8–10 minutes to set; set aside to cool.
  5. Beat the softened cream cheese and sugar until smooth and airy.
  6. Gradually mix in the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and salt.
  7. Slow-pour the melted white chocolate while mixing on low speed until fully incorporated.
  8. Add eggs one at a time, mixing just until combined to avoid incorporating excess air.
  9. Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prepare for the water bath.