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If you are unsure whether this Pumpkin Cheesecake recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” | | ~ Art Buchwald | |
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Cheesecake Recipes
Pumpkin Cheesecake Recipe
Recipe Ingredients:
1 cup graham cracker crumbs 1/2 cup ground gingersnap cookies 1 tsp Equal for Recipes = (or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful) 5 tbsp margarine, melted 2 packages fat-free cream cheese - (8 oz ea), softened 1 package reduced-fat cream cheese - (8 oz), softened 1 cup canned pumpkin 2 eggs 2 egg whites 7 1/4 tsp Equal for Recipes = (or 24 packets Equal sweetener or 1 cup Equal Spoonful) 2 tsp ground cinnamon 1/2 tsp ground cloves 1 tsp ground ginger 2 tbsp cornstarch
Recipe Instructions:
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in mixing bowl; mix in pumpkin, eggs, and egg whites. Mix in 7 1/4 teaspoons Equal Measure, spices, and cornstarch. Pour mixture into crust in pan. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1 inch of hot water to pan.
Bake in preheated 300 degree oven just until set in the center, 45 to 50 minutes. Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let the cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Remove side of springform pan; place cheesecake on serving plate. Cut into wedges.
This recipe yields 16 servings. Serving size: 1 slice.
Exchanges Per Serving: 2 Fat, 1 Milk.
Nutrition Facts: Calories 168; Total Fat 8g; Cholesterol 37mg; Sodium 311mg; Carbohydrate 16g; Protein 8g.
Source: "American Diabetes Association at http://www.diabetes.org" S(Formatted for MC6): "07-12-2002 by Joe Comiskey - jcomiskey@krypto.net" Copyright: "© American Diabetes Association, 2000"
Servings: 16
| "Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." | | ~ Charles Pierre Monselet |
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Important Note: This Pumpkin Cheesecake
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Pumpkin Cheesecake recipe is located in our Cheesecake Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Pumpkin Cheesecake Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |