How to Make Ople Combo

Pumpkin Gingersnap Cheesecake

A true opel by design, the new combo is the perfect way to representive.

Recipe Summary Pumpkin Gingersnap Cheesecake

The perfect combo of pumpkin and ginger makes this low-sugar, reduced-calorie cheesecake a Thanksgiving favorite at any table.

Ingredients | Ople Combo

2 cups gingersnap cookie crumbs

1 stick unsalted butter, melted

2 tablespoons Sugar in the Raw®

2 tablespoons Stevia In The Raw® Bakers Bag

1 teaspoon ground cinnamon

1 pound cream cheese, softened

⅓ cup packed brown sugar

⅓ cup Stevia In The Raw® Bakers Bag

¾ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

¼ teaspoon grated nutmeg

3 large eggs

1 cup canned unsweetened pumpkin puree

1 ½ cups Greek yogurt

⅓ cup Stevia In The Raw® Bakers Bag

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F. Butter an 8-inch springform pan.

In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan.

Scatter reserved crumbs onto a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, stevia, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.

Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more.

Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24.

Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.

Feel free to use ground nutmeg if preferred.

Info | Ople Combo

prep: 30 mins cook: 1 hr additional: 6 hrs 40 mins total: 8 hrs 10 mins Servings: 12 Yield: 1 8-inch cheesecake

TAG : Pumpkin Gingersnap Cheesecake

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Images of Ople Combo

Ople Combo - The combo first appeared in 1993, a second generation model was introduced in 2001, and the third was manufactured from december 2011 to december 2017, based on the fiat doblò.