Tuesday, December 13, 2016

Diabetic Dish of the Week - Pumpkin Cheesecake in Gingersnap Crust

This week's Diabetic Dish of the Week is a Dessert - Pumpkin Cheesecake in Gingersnap Crust. A reduced fat Cheesecake in a Gingersnap Cookie Crust! Splenda replaces the Sugar and you'll use Reduced Fat Cream Cheese. This one comes from the CooksRecipes website. Check out Cooks (http://www.cooksrecipes.com/index.html) if you're looking for a Christmas Recipe or any other recipe you may need. Enjoy and Eat Healthy!
Pumpkin Cheesecake in Gingersnap Crust

Add this recipe to your holiday repertoire. Crushed gingersnap cookies form the crust of a reduced fat cheesecake made with canned pumpkin and spices. Garnished with fresh cranberries, it's hard to resist.

Recipe Ingredients:

1 1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal® Spoonful*

3 (8-ounce each) packages reduced-fat cream cheese, softened
1 1/4 cups Equal® Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
2 large eggs
2 large egg whites
2 tablespoons cornstarch
2 teaspoons vanilla extract

1 cup reduced-fat sour cream
2 tablespoons Equal® Spoonful***
1/2 teaspoon vanilla extract

Cooking Directions:

1 - For Crust: Combine gingersnap crumbs, 3 tablespoons Equal® and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325°F (160°C) oven 8 minutes. Cool on wire rack while preparing cheesecake.
2 - 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.
3 - 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.
4 - Meanwhile, combine sour cream, 2 tablespoons Equal® and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. 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.

*May substitute 4 1/2 packets Equal sweetener

**May substitute 30 packets Equal sweetener

***May substitute 3 packets Equal sweetener

Nutritional Information Per Serving (1/8 of cheesecake): calories 196, protein 7 g, carbohydrate 13 g, fat 13 g, cholesterol 64 mg, sodium 271 mg.


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