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 sweetener
MMMMM-------------------------CHEESECAKE------------------------------
24 oz (3 pkg) reduced-fat cream
- cheese; softened
1 1/4 c Equal® Spoonful
+=OR=+
30 Packets Equal sweetener
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 Corn starch
2 ts Vanilla extract
MMMMM--------------------------TOPPING-------------------------------
1 c Reduced-fat sour cream
2 tb Equal® Spoonful ***
+=OR=+
3 Packets Equal sweetener
1/2 ts Vanilla extract
For Crust:
Combine gingersnap crumbs, 3 tb Equal® and butter. Press onto
bottom of a 9-inch spring form pan. Bake in preheated 325°F/160°C
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
corn starch 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 tb Equal® and 1/2 ts 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.
Calories 196, Protein 7 g, Carbs 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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