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 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

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

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