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Sugar Free Recipe
Pumpkin Cheesecake
Ingredients
1 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
3 packets Equal® sweetener or 1 teaspoons Equal® for Recipes or 2 Tablespoons Equal® Spoonful
5 Tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese, softened
1 package (8 ounces each) reduced-free cream cheese, softened
1 can canned pumpkin
2 eggs
2 egg whites
24 packets Equal® sweetener or 7 1/4 teaspoons Equal® for Recipes or 1 cup Equal® Spoonful
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Directions
Mix graham cracker and gingersnap crumbs, 3 packets Equal®, and melted margarine in bottom of 8 or 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 F oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Reduce oven temperature to 300 degrees F.
Beat cream cheese until smooth in mixing bowl; beat in pumpkin, eggs, and egg whites. Mix in 24 packets Equal®, cornstarch and spices. 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 F oven just until set in center, 45 to 50 minutes.
Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of springform pan before serving.
Nutritional Information
| Serving size: | 1 slice |
| Yield: | 16 slices |
| Exchanges: | 1 milk, 1/2 starch, 2 fat |
| Nutrition: | 168 Calories, 8g Protein, 16g Carbohydrate, 8g Fat |
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5/2/07 12:15 PM