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    Pumpkin Cheesecake -- e


    Source of Recipe


    "1,001 Delicious Desserts for People with Diabetes"
    Pumpkin Cheesecake -- e
    Yield: 14 slices
    Plan ahead…needs to chill overnight

    - 3/4 cup ground reduced-fat graham crackers
    - 3/4 cup ground gingersnap cookies
    - 8-1/4 teaspoons Splenda Granular, ‘divided’
    - 4-5 tablespoons margarine, melted
    - 2 packages (8 ounces each) fat-free cream cheese
    - 1 cup canned pumpkin
    - 2 eggs
    - 2 egg whites
    - 2 teaspoons ground cinnamon
    - 1 teaspoon ground cloves
    - 1 teaspoon ground ginger
    - 2 tablespoons cornstarch
    - 1 cup light whipped topping
    - Chopped toasted pecans, as garnish

    Mix graham cracker and gingersnap crumbs, 1 teaspoon Splenda, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.

    Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Splenda, spices, and cornstarch.
    Pour mixture into springform pan.

    Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

    1/12 of recipe: Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g,Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g +++EXC: 1 Bread/Starch, 1 Meat, 2 Fat
 

 

 

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