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Pumpkin Cheesecake


Pumpkin Cheesecake


  • 1 cup graham cracker crumbs
  • 1/2 cup ground gingersnap cookies
  • 1 teaspoon Equal® for Recipes
       or 3 packets Equal® sweetener
       or 2 tablespoons Equal® Spoonful™
  • 5 tablespoons margarine, melted
  • 2 packages (8 ounces each) fat-free cream cheese (not tub type), softened
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup canned pumpkin
  • 2 eggs
  • 2 egg whites
  • 7-1/4 teaspoons Equal® for Recipes
       or 24 packets Equal® sweetener
       or 1 cup Equal® Spoonful™
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 tablespoons cornstarch


  1. Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal® for Recipes, and melted margarine in bottom of 9-inch spring-form pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350°F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
  2. Beat cream cheese until smooth in mixing bowl; mix in pumpkin, eggs and egg whites. Mix in 7-1/4 teaspoons Equal® Measure™, spices, and cornstarch. Pour mixture into crust in pan. Wrap bottom of spring-form 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°F oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let the cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
  3. Remove side of spring-form pan; place cheesecake on serving plate. Cut into wedges.
Yield: Makes 12 servings.


Nutritional Information:
Calories 225
Protein 10 g
Total Carbohydrates 21 g
Total Fat 11 g
Cholesterol 53 mg
Sodium 459 mg
Food Exchanges: 1 milk, 1/2 bread , 2 fat
48% calorie reduction from traditional recipe