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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Cheesecake In Gingersnap Crust
 Categories: Cheesecake, Desserts, Dairy, Cheese, Squash
      Yield: 8 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  Gingersnap crumbs
      3 tb Butter; melted
      3 tb Equal® Spoonful*
           +=OR=+
  4 1/2    Packets Equal sweetner

MMMMM-------------------------CHEESECAKE------------------------------
     24 oz (3 pkg) reduced-fat cream
           - cheese; softened
  1 1/4 c  Equal® Spoonful
           +=OR=+
     30    Packets Equal sweetner
      2 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Salt
      1 c  Canned pumpkin
      2 lg Eggs
      2 lg Egg whites
      2 tb Cornstarch
      2 ts Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
      1 c  Reduced-fat sour cream
      2 tb Equal® Spoonful***
           +=OR=+
      3    Packets Equal sweetner
    1/2 ts Vanilla extract
 
  For Crust: Combine gingersnap crumbs, 3 tablespoons Equal®
  and butter. Press onto bottom of a 9-inch spring form pan.
  Bake in preheated 325ºF/160ºC oven 8 minutes. Cool on
  wire rack while preparing cheesecake.
  
  For Cheesecake: Beat cream cheese, 1 1/4 cups Equal®,
  cinnamon, nutmeg and salt in mixing bowl on medium speed
  of mixer until smooth and well combined. Mix in pumpkin.
  Mix in eggs and egg whites. Mix in cornstarch and vanilla
  until blended. Pour cheesecake mixture over baked crust.
  Bake in preheated oven 40 to 45 minutes or until center of
  cake is almost set. Cool on wire rack 5 minutes.
  
  Meanwhile, combine sour cream, 2 tablespoons Equal® and
  1/2 teaspoon vanilla. Gently spread over top of cheese
  cake. Return to oven and bake 3 to 4 minutes until sour
  cream mixture is set. Remove cheesecake to wire rack.
  
  Gently run metal spatula around rim of pan to loosen cake.
  Let cheesecake cool completely. Cover and refrigerate at
  least 4 hours before serving. To serve, remove side of
  pan. Cut cake into wedges.
  
  Makes 8 servings.
  
  Serving size: 1/8 of cheesecake
  
  • Calories 196 • Protein 7 g • Carbohydrate 13 g • Fat 13
  g • Cholesterol 64 mg • Sodium 271 mg
  
  Food Exchanges: 1 milk, 2 1/2 fat.
  
  From: http://www.diabeticconnect.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Mac and Cheese IS a vegetable; it says so on the Cracker Barrel menu
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