Diabetic Friendly Pumpkin Cheesecake
1 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
3 packets Equal® sweetener
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
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
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.
Makes 16 servings
Serving size: 1 slice
Yield: 16
Exchanges: 1 milk, 1/2 starch, 2 fat
Nutrition: 168 Calories, 8g Protein, 16g Carbohydrate, 8g Fat
'The will of God will never take you where the Grace of God will not keep you
~Sugar
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