• Cooking Time:
  • Servings: 12 - 14
  • Preparation Time:



  • Crust:
  • 1 tablespoon butter or margarine, room temperature
  • 1/4 cup ground gingersnaps
  • Filling:
  • 3 pkgs. (8 oz. each) low-fat cream cheese, room temperature
  • 3/4 cup sugar
  • 1/2 cup firmly packed dark brown sugar
  • 2 eggs, room temperature
  • 3 egg whites, room temperature
  • 2 cups pumpkin puree
  • 1 tablespoon flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup orange marmalade
  • 1 tablespoon Grand Marnier liqueur or other orange liqueur
  • 2 tablespoons orange marmalade
  • 1/4 cup finely minced crystallized ginger
  • 1/4 cup chopped pistachios


  • Preheat oven to 325ºF.
  • Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter. Sprinkle with gingersnap crumbs and shake to distribute them around the sides. Spread loose crumbs on bottom.
  • Filling: In a large bowl beat cream cheese until fluffy, add sugars gradually, and mix until combined. Add eggs and egg whites, one at a time, mixing thoroughly after each addition.
  • Beat in pumpkin puree. Sift in flour, spices, and salt, and mix well. Blend in orange marmalade and orange liqueur. Pour into prepared crust. Bake for 1-1/2 to 1-3/4 hours, until the cake pulls away from the side of the pan and a cake tester inserted in the center comes out clean.
  • Cool on rack for at least 2 hours. Refrigerate covered for at least 4 hours before serving. To serve, brush with heated orange marmalade, then sprinkle with finely chopped ginger and pistachios.

Categories: Cheesecake 
© 2006-2017 BakeSpace, Inc. All Rights Reserved