Diabetic Dish of the Week - PUMPKIN CHEESECAKE IN GINGERSNAP CRUST

This week's Diabetic Dish of the Week - PUMPKIN CHEESECAKE IN GINGERSNAP CRUST. I'm passing along a Dessert for this week's recipe. A Cheesecake worthy for any Fall Dinner Table! With a crust made with Gingersnap Crumbs and uses Equal Spoonful. With Cheesecake filling made with a blend of Spices, Equal Spoonful, Reduced Fat Cream Cheese, and Pumpkin Puree. It's 196 calories and 13 carbs per serving. The recipe is from the Diabetic Gourmet Magazine website and is just one of a huge selection of Diabetic Friendly Recipes that you can find at the Diabetic Gourmet site. Check it out today! Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

PUMPKIN CHEESECAKE IN GINGERSNAP CRUST
Ingredients

Crust:

1-1/4 cups gingersnap crumbs

3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful*
Cheesecake:

3 packages (8 ounces each) 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 pumpkin puree (canned or homemade)
2 eggs
2 egg whites
2 tablespoons cornstarch
2 teaspoons vanilla
Topping:

1 cup reduced-fat sour cream
2 tablespoons Equal Spoonful***
1/2 teaspoon vanilla
* May substitute 4-1/2 packets Equal sweetener
** May substitute 30 packets Equal sweetener


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 325F 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.

Recipe Yield: Yield: 16 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 196
Fat: 13 grams
Sodium: 271 milligrams
Cholesterol: 64 milligrams
Protein: 7 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/pumpkin-cheesecake-in-gingersnap-crust