• 10/21 Nat'l P.C. Day - 3

    From Dave Drum@1:3634/12 to All on Tue Oct 19 07:15:00 2021
    October 21: National Pumpkin Cheesecake Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pumpkin Cheesecake In Gingersnap Crust
    Categories: Cheesecake, Desserts, Dairy, Cheese, Squash
    Yield: 8 Servings

    1 1/4 c Gingersnap crumbs
    3 tb Butter; melted
    3 tb Equal® Spoonful*
    4 1/2 Packets Equal sweetner

    24 oz (3 pkg) reduced-fat cream
    - cheese; softened
    1 1/4 c Equal® Spoonful
    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

    1 c Reduced-fat sour cream
    2 tb Equal® Spoonful***
    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

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