Ingredients
- 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 canned pumpkin
- 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
Crust:
Description
Diabetic Pumpkin Cheesecake In Gingersnap Crust Recipe. Sugarfree Pumpkin Cheesecake In Gingersnap Crust And Lowcarb Pumpkin Cheesecake In Gingersnap Crust Diabetic-recipes And Diabetic Menus With Nutritional Informaton And Diabetes Exchanges For Diabetic
Diabetic Gourmet Magazine
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