Gingersnap Cookies & Cream Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • For the crust:
  • 25 gingersnap cookies (finely crushed)
  • ¾ cup rolled oats
  • ⅓ cup yogurt butter (melted)
  • For the cheesecake:
  • 8 oz ⅓-less-fat cream cheese (room temperature)
  • ½ cup sugar
  • 8 oz nonfat greek yogurt
  • 2 large egg whites
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1 tsp baking powder
  • 1 tbsp lemon juice
  • 1 tbsp whole wheat flour
  • 10 gingersnap cookies (crushed)
  1. To make the crust, grind gingersnap cookies in food processor until coarsely chopped, then transfer to separate bowl.
  2. Add oats to the food processor and process until a flour-like powder forms. Add to the bowl with the gingersnaps.
  3. Melt yogurt butter and combine with crust mixture. Press mixture into bottom of a prepared pan and set aside.
  4. To make the cheesecake, preheat the oven to 350F. Cut out a circle with parchment paper and place in the bottom of a springform pan or baking dish. Coat with non-stick cooking spray.
  5. Beat cream cheese and sugar on medium-high speed until smooth (about 2-3 minutes).
  6. Gradually add in greek yogurt, egg whites, spices, baking powder, lemon juice, and 1 tablespoon of flour. Mix for 3-5 minutes, or 6-10 if beating by hand (or else the texture won't be as light or fluffy).
  7. Place gingersnap cookies into a ziplock bag and crush gently using your fingertips or a rolling pin. Fold into cream mixture. Beat until filly incorporated.
  8. Fold cheesecake mixture into the pan coated with the crust and bake for 27-30 minutes, or until the center is almost set.
  9. Cool to room temperature and chill a few hours in the refrigerator.
  10. Smooth top to level with edges and serve with whipping cream and extra gingersnap cookies for garnish.
Recipe by Savour the Senses at