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Low-Calorie Gingerbread Cheesecake - Light, Spiced, and Holiday-Ready

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/4 cups finely crushed ginger snap cookies (about 140 g)
  • 2 tablespoons light brown sugar
  • 3 tablespoons melted light butter or coconut oil
  • Pinch of salt
  • For the filling:
  • 16 oz (450 g) reduced-fat cream cheese, softened
  • 1 cup nonfat plain Greek yogurt
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granular zero-calorie sweetener that measures like sugar (such as erythritol or allulose)
  • 2 large eggs, at room temperature
  • 2 tablespoons unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional, for extra warmth)
  • 1/4 teaspoon fine sea salt
  • For topping (optional):
  • Light whipped topping or a dollop of Greek yogurt
  • A dusting of cinnamon

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly mist the sides with cooking spray.
  2. Make the crust: In a bowl, mix crushed ginger snaps, brown sugar, melted light butter, and a pinch of salt. Press the mixture firmly into the pan, going slightly up the sides. Bake for 8–10 minutes, then cool slightly.
  3. Beat the cream cheese: In a large bowl, beat reduced-fat cream cheese until smooth and fluffy, about 2 minutes. Scrape down the bowl to avoid lumps.
  4. Add sweeteners and spices: Beat in brown sugar, zero-calorie sweetener, ginger, cinnamon, nutmeg, cloves, salt, and cornstarch until combined.
  5. Blend in wet ingredients: Add Greek yogurt, molasses, and vanilla. Mix until smooth, avoiding overbeating.
  6. Add eggs gently: Beat in eggs one at a time on low speed, just until incorporated. Overmixing can add air and cause cracks.
  7. Fill and smooth: Pour the filling onto the crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  8. Bake low and slow: Bake at 325°F for 35–45 minutes. The edges should be set and the center should still have a slight wobble. Do not overbake.
  9. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 30–45 minutes. This gentle cool helps prevent cracking.
  10. Chill to set: Remove from the oven, run a thin knife around the edge, and cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
  11. Serve: Release the springform and slice with a warm, clean knife. Add a light whipped topping or a spoonful of Greek yogurt and a dusting of cinnamon if you like.