Pumpkin Cheesecake - Diabetic FriendlyFrom spinach1948 5 years ago
- Ingredients: shopping list
- 1 cup graham cracker crumbs shopping list
- ½ cup gingersnap cookie crumbs shopping list
- 3 packets Equal sweetener or equivalent shopping list
- 5 Tbs. margarine, melted shopping list
- 2 Pkg. ( 8-oz each ) fat-free cream cheese, softened shopping list
- 1 Pkg. ( 8-oz ) 1/3 less fat cream cheese, softened shopping list
- 1 cup canned pumpkin shopping list
- 2 eggs shopping list
- 2 egg whites shopping list
- 24 packets Equal sweetener or equivalent shopping list
- 2 Tbs. cornstarch shopping list
- 2 tsp. ground cinnamon shopping list
- 1 tsp. ground ginger shopping list
- ½ tsp. ground cloves shopping list
How to make it
- Preheat oven at 350 F.
- Mix graham cracker and gingersnap crumbs, 3 packets of Equal, and melted margarine in bottom of an 8 or 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and ½ inch up side of pan. Bake in preheated 350 F. oven until crust is lightly browned, about 8 minutes. Coll on wire rack. Reduce oven temperature to 300 F.
- Beat cream cheese until smooth in mixing bowl; mix in pumpkin, egg and egg whites. Mix in 24 packets Equal, cornstarch and spices. Pour mixture into crust in pan. Wrap bottom of spring form 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 F. oven just until set in the center, 45 – 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.
- Diabetic Friendly
- Nutritional Values: Calories per serving: 168, Fat: 8g, Cholesterol: 37mg, Sodium: 311mg, Carbohydrate: 16g, Protein: 8g
- Food Exchanges: 1 milk, ½ starch, 2 fat.
The Cookspinach1948 Dorchester-Boston, MA
The Rating3 people
I love this recipe Ed.mystic_river1 in Bradenton loved it
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