Pumpkin Cheesecake in Gingersnap Crust
Serves 16
Add this cheesecake to your Holiday repertoire. A gingersnap crust is filled with a reduced fat filling sweetened with Equal® and topped with a sour cream glaze.
Ingredients
CRUST
- 1-1/4 cups gingersnap crumbs
- 5 packets Equal sweetener*
- 3 tablespoons butter, melted
CHEESECAKE
- 3 packages (8 ounces each) reduced-fat cream cheese, softened
- 30 packets Equal sweetener**
- 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 extract
TOPPING
*Substitute 3 tablespoons Equal Spoonful for the packets.
**Substitute 1-1/4 cups Equal Spoonful for the packets.
***Substitute 2 tablespoons Equal Spoonful for the packets.
Preparation
- Preheat oven to 325°F.
- For Crust, combine all ingredients. Press onto bottom of a 9-inch spring form pan. Bake 10 minutes. Cool on wire rack while preparing Cheesecake.
- For Cheesecake, beat cream cheese, Equal, cinnamon, nutmeg and salt in a mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin until combined. Mix in eggs and egg whites until well blended. Mix in cornstarch and vanilla until blended. Pour cheesecake mixture over baked crust.
- Bake 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
- Meanwhile, for Topping, combine all ingredients. Gently spread over top of cheesecake. Return to oven. Bake 3 to 4 minutes or 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.
Nutrition Information (per serving)
- Calories: 202
- Protein: 7 g
- Carbohydrates: 10 g
- Fat: 15 g
- Cholesterol: 66 mg
- Sodium: 238 mg
Exchanges
- Fat - 2-1/2
- Starch - 1/2
