Heat oven 300 F. Grease 9" springform pan with butter. Wrap foil around pan to catch drips.
Crush cookies. Mix cookies with butter and ginger. Press crumb mixture into bottom and 1" up side of pan. Bake 8-10 min. Cool 5 min.
In large bowl, beat cream cheese on medium until smooth and creamy. On low speed, gradually beat in Stevia. Then beat in eggs, one at a time. Spoon 3 cups into pan, spread evenly.
Stir pumpkin, spices into remaining cream cheese mixture. Mix with wire whisk until smooth. Spoon over mixture in pan.
Bake 1 hour, 25 minutes or until edges are set but center is cheesecake still jiggles slightly when moved.
Leave cheesecake in OFF oven w/ door open 4" 30 min. Remove from oven. Place on cooling rack. Without releasing pan, slide knife around edge. Cool in pan 30 min. Cover, refrigerate 6-24 hours.
Run knife around edge of pan to loosen cheesecake again. Carefully remove side of springform pan. Place cheesecake on serving plate. Store covered in refrigerator. Serves 16.
Gorgeous, every time. And no one will know it's sugar free.
- 2 cups SF graham crackers
- 1 tsp ginger
- 1/4 cup Kerrygold butter, melted
- 4 packages (8oz each) cream cheese
- 1 1/2 cups stevia baking blend
- 4 eggs
- 1 cup canned organic pumpkin
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
San Diego, CA