Pumpkin Cheesecake
By tommy123400
October 9, 2010
7,982
44
19
Ingredients
1/3 cup Graham cracker crumbs
16 oz solid pack pumpkin
2 cups low-fat Ricotta cheese
3/4 cup sugar
3tbsp all-purpose flour
1tbsp nonfat dry milk
1 tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup evaporated skim milk
1 tbsp vegetable oil
1 tbsp pure vanilla extract
Directions
Preheat oven to 400 degrees. Spray a 9 inch spring form pan with nonstick spray. Add graham cracker crumbs and shake around until even coating. Set aside.
Combine pumpkin and ricotta cheese in food processer or blender and blend until smooth. Add the rest of ingredients and blend until smooth.
Pour mixture into prepared pan and bake 15 minutes.Reduce oven temp. to 275 degrees and bake for 1 hour and 15 minutes. Turn off oven and let cheesecake stay in hot oven with door closed for 1 hour. Remove from oven and cool completely on rack. Remove pansides and refrigerate for at least 4 hours.Garnish with friut if desired. ENJOY!!!!!
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Nutritional Facts
- Servings
- 15
- Calories
- 121
- Protien
- 4g
- Sodium
- 56mg
- Cholesterol
- 4mg
- Fat
- 2g
- Carbohydrates
- 20g
- Exchanges
- 1 1/2 Starch/bread 1/2 Fat
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Comments (44 comments)
Add your commentI am the dessert guy/baker for my family gatherings. They expect cheesecake so, I will try this recipe.
Thanks for sharing
.
Thanks for sharing
This I think I will try.
-ok Ev1…If you decide to use stevia instead of sugar ,,,,you must increase the vanilla and flour . The reason for this is to keep the consistancy of the cake. The stevia I would use would be liquid and only Very Little. Increase the flour by 1 tsp. and the vanilla by 1/2 tsp.
This recipe is tried and true. I would say to add if you want. Its not built in stone. This is what I use because it works for me. We each have to deal with this s@#$ in our own way. Tryt it and enjoy with God's love..
could a little cream cheese make this "cheesecake" good? to me cheesecake has to have 'creamcheese".
Gabby and ev1 else!!!! I don't know where you all get some of your information from. First off I wouldn't use nevella because it is the brand name for an artificial sweetener sucralose. Sucralose is sold under the name of Splenda and I for 1 have discussed this with my Dr. and the only other sweetener I would use would be fructose from fresh fruit. Not the corn syrup but the fructose. To get any use from fruit fructose, you have to reduce the juice quite a bit but its worth it in the long run.
I would use stevia instead of sugar, much better for you!
i know its hard but just hold on
What is nevella?
How about using 'nevella' instead? of sugar?
I want to make this soon, I love cheesecake.
this sounds good i will have to try it. thank you
you're very welcome :)
Why dont the nutrional info print with the recipe?
Thank you Birdy :D
I live in Istanbul-Turkey.Here , I can find it at the big supermarkets , "diabetic items" stands. I trust you can find at Walmart or Whole Food there.Be sure that the raw material is fruits&vegetables.
Where would you find fructose?
Hi everybody ;
I gave up using Splenda and started using fructose (not corn syrup but made of fruits & vegetables) for bakings.I know it has carbs however the glycemic index is 19 while the sugar's is 100.It is very sweet so that only 5 table spoon of fructose is enough for a big cake.
Just an idea.
Health for everyone…
the problem with SPLENDA is that it contains chlorine as well as other chemicals.
AsPARTAME turns to wood alchohol in our brain… hhhmmm both sound safe to me. Sugar, as poisonous as it is, is probably safer as it does not contain chemicals. :D The caps are for emphasis, not yelling.