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Diabetic holiday recipes for healthy living.....
| Title: |
Pumpkin Cheesecake |
| Source: |
Equal® |
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Ingredients: |
1 1/4 cups gingersnap crumbs
1 1/2 teaspoons Equal® for Recipes or 4 1/2 packets Equal® sweetener or 3 tablespoons Equal® Spoonful
3 tablespoons stick butter or margarine, melted
3 packages (8 ounces each ) reduced-fat cream cheese, softened
9 teaspoons Equal® for Recipes or 30 packets Equal® sweetener or 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
1 cup reduced fat sour cream
1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful
1/2 teaspoon vanilla
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Instructions: |
Combine gingersnap crumbs, 1 1/2 teaspoons Equal® for Recipes, and butter. Press onto bottom of 9-inch springform pan. Bake in preheated 325°F oven 8 minutes. Cool on wire rack while preparing cheesecake.
Beat cream cheese, 9 teaspoons Equal for Recipes, 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°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, 1 teaspoon Equal for Recipes 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 at least 4 hours before serving. |
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