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Pumpkin Cheesecake
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Ingredients:
- 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
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Directions:
- 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.
- 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.
- Remove side of spring-form pan; place cheesecake on serving plate. Cut into wedges.
Yield: Makes 12 servings.
| Nutritional Information: |
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| 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 |
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