Pumpkin Cheesecake from Healthy Diabetic 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

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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