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Pumpkin Cheesecake




Source of Recipe


Pumpkin Cheesecake
Pumpkin Cheesecake
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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