Diabetic Recipes
Pumpkin Cheesecake in Gingersnap Crust
Add Pumpkin Cheesecake in Gingersnap Crust to your holiday repertoire. Crushed gingersnap cookies form the crust of a reduced fat cheesecake made with canned pumpkin and spices. Garnished with fresh cranberries, it's hard to resist.
Yield: 16 servings
Ingredients
- 1 1/4 cups gingersnap crumbs
- 3 tablespoons Equal Spoonful*
- 3 tablespoons stick butter or margarine, melted
- 3 (8 ounce) packages reduced fat cream cheese, softened
- 1 1/4 cups Equal Spoonful**
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup canned pumpkin
- 2 eggs
- 2 egg whites
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 cup reduced fat sour cream
- 2 tablespoons Equal Spoonful***
- 1/2 teaspoon vanilla extract
Instructions
- Combine gingersnap crumbs, 3 tablespoons Equal Spoonful and butter. Press onto bottom of 9 inch spring form pan.
- Bake in preheated 325 degrees F oven 8 minutes. Cool on wire rack while preparing cheesecake.
- Beat cream cheese, 1 1/4 cups Equal Spoonful, cinnamon, nutmeg and salt until well blended.
- Mix in pumpkin until combined.
- Beat in eggs and egg whites until well blended.
- Mix in cornstarch and vanilla until blended.
- Spoon cheesecake mixture over crust. Bake at 325 degrees F for 40 to 45 minutes or until center is almost set.
- Remove from oven and cool on wire rack 5 minutes.
- Meanwhile, combine sour cream, 2 tablespoons Equal Spoonful and 1/2 teaspoon vanilla. Gently spread over top of cheesecake.
- Return to oven and bake 3 to 4 minutes until sour cream mixture is set.
- Remove cheesecake to wire rack and cool completely.
- Refrigerate for at least 4 hours before serving.
Notes
* May substitute 4 1/2 packets Equal sweetener
** May substitute 30 packets Equal sweetener
*** May substitute 3 packets Equal sweetener
Nutrition
Per serving (1/16 cheesecake): 196 calories; 7g protein; 13g carbohydrate; 7g sugar; 13g fat; 8g saturated fat; 64mg cholesterol; 271mg sodium; 1g fiber
Exchanges: 1 milk, 2 1/2 fat
Attribution
Recipe and photo used with permission from: Equal sweetener