Pumpkin Cheesecake

By sexyswamprat

  • 1 cup graham cracker crumbs

  • 1/2 cup gingersnap cookie crumbs

  • 3 packets Equal® sweetener or 1 teaspoons Equal® for Recipes or 2 Tablespoons Equal® Spoonful

  • 5 Tablespoons margarine, melted

  • 2 packages (8 ounces each) fat-free cream cheese, softened

  • 1 package (8 ounces each) reduced-free cream cheese, softened

  • 1 can canned pumpkin

  • 2 eggs

  • 2 egg whites

  • 24 packets Equal® sweetener or 7 1/4 teaspoons Equal® for Recipes or 1 cup Equal® Spoonful

  • 2 Tablespoons cornstarch

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  1. Mix graham cracker and gingersnap crumbs, 3 packets Equal®, and melted margarine in bottom of 8 or 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Reduce oven temperature to 300 degrees F.

  2. Beat cream cheese until smooth in mixing bowl; beat in pumpkin, eggs, and egg whites. Mix in 24 packets Equal®, cornstarch and spices. Pour mixture into crust in pan. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1-inch of hot water to pan. Bake in preheated 300 degree F oven just until set in center, 45 to 50 minutes.

  3. Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of springform pan before serving.

Nutritional Facts

Serving size
1 slice
16 slices
1 milk
1/2 starch
2 fat
168 Calories
8g Protein
16g Carbohydrate
8g Fat

desserts dessert

1 reply