Add this to your holiday repertoire. Crushedgingersnap cookies form the crust of a reduced fat cheesecakemade with canned pumpkin and spices. Garnished with fresh cranberries,it’s hard to resist.
Recipe: Pumpkin Cheesecakein Gingersnap Crust
1 1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal® Spoonful*Cheesecake:
3 (8-ounce each) packages 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 large eggs
2 large egg whites
2 tablespoons cornstarch
2 teaspoons vanilla extractTopping:
1 cup reduced-fat sour cream
2 tablespoons Equal® Spoonful***
1/2 teaspoon vanilla extract
Makes 8 servings.
* May substitute 4 1/2 packets Equal sweetener
** May substitute 30 packets Equal sweetener
*** May substitute 3 packets Equal sweetener
Nutrition Information Per Serving (1/8of cheesecake): calories 196, protein 7 g, carbohydrate 13 g,fat 13 g, cholesterol 64 mg, sodium 271 mg.
Food Exchanges: 1 milk, 2 1/2 fat.
Recipe and photograph provided courtesyof Merisant Corporation ® and the NutraSweet Company, makersof Equal®
Clickfor more information on the artificial sweetner Aspartame.
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