Subj : 7/1 Nat Gingersnap Day 3
To   : All
From : Dave Drum
Date : Sun Jun 30 2024 06:45 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pumpkin Cheesecake In Gingersnap Crust
Categories: Cheesecake, Desserts, Dairy, Cheese, Squash
     Yield: 8 Servings

MMMMM---------------------------CRUST--------------------------------
 1 1/4 c  Gingersnap crumbs
     3 tb Butter; melted
     3 tb Equal® Spoonful*
          +=OR=+
 4 1/2    Packets Equal sweetner

MMMMM-------------------------CHEESECAKE------------------------------
    24 oz (3 pkg) reduced-fat cream
          - cheese; softened
 1 1/4 c  Equal® Spoonful
          +=OR=+
    30    Packets Equal sweetner
     2 ts Ground cinnamon
   1/4 ts Ground nutmeg
   1/4 ts Salt
     1 c  Canned pumpkin
     2 lg Eggs
     2 lg Egg whites
     2 tb Cornstarch
     2 ts Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
     1 c  Reduced-fat sour cream
     2 tb Equal® Spoonful***
          +=OR=+
     3    Packets Equal sweetner
   1/2 ts Vanilla extract

 For Crust: Combine gingersnap crumbs, 3 tablespoons Equal®
 and butter. Press onto bottom of a 9-inch spring form pan.
 Bake in preheated 325ºF/160ºC oven 8 minutes. Cool on
 wire rack while preparing cheesecake.

 For Cheesecake: Beat cream cheese, 1 1/4 cups Equal®,
 cinnamon, nutmeg and salt in mixing bowl on medium speed
 of mixer until smooth and well combined. Mix in pumpkin.
 Mix in eggs and egg whites. Mix in cornstarch and vanilla
 until blended. Pour cheesecake mixture over baked crust.
 Bake in preheated oven 40 to 45 minutes or until center of
 cake is almost set. Cool on wire rack 5 minutes.

 Meanwhile, combine sour cream, 2 tablespoons Equal® and
 1/2 teaspoon vanilla. Gently spread over top of cheese
 cake. Return to oven and bake 3 to 4 minutes until sour
 cream mixture is set. Remove cheesecake to wire rack.

 Gently run metal spatula around rim of pan to loosen cake.
 Let cheesecake cool completely. Cover and refrigerate at
 least 4 hours before serving. To serve, remove side of
 pan. Cut cake into wedges.

 Makes 8 servings.

 Serving size: 1/8 of cheesecake

 • Calories 196 • Protein 7 g • Carbohydrate 13 g • Fat 13
 g • Cholesterol 64 mg • Sodium 271 mg

 Food Exchanges: 1 milk, 2 1/2 fat.

 From: http://www.diabeticconnect.com

 Uncle Dirty Dave's Archives

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