Pumpkin Cheesecake
Jamie R
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