Diabetes > Food, Diet and Recipes > Recipes > Pumpkin Cheesecake
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Pumpkin Cheesecake

Pumpkin Cheesecake

Serves: 16

Method

  • Mix graham cracker and gingersnap crumbs 1 teaspoon Equal for Recipes and melted margarine in bottom of 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 oven until crust is lightly browned about 8 minutes
  • Cool on wire rack.
Nutrional Facts (Per Serving)
Calories 168, Total Fat 8g, Cholesterol 37mg, Sodium 311mg, Carbohydrate 16g, Protein 8g.
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Source:
American Diabetes Association. Official site: diabetes.org. 07-12-2002. Copyright: © American Diabetes Association, 2000
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Ingredients
Ingredients
To make Pumpkin Cheesecake, you'll need:
  • 1 cup graham cracker crumbs
  • 1/2 cup ground gingersnap cookies
  • 1 tsp Equal for Recipes = (or
  • 3 packets Equal sweetener or
  • 2 tablespoons Equal Spoonful)
  • 5 tbsp margarine melted
  • 2 packages fat-free cream cheese - (8 oz ea) softened
  • 1 package reduced-fat cream cheese - (8 oz) softened
  • 1 cup canned pumpkin
  • 2 eggs
  • 2 egg whites
  • 7
  • 1/4 tsp Equal for Recipes = (or
  • 24 packets Equal sweetener or
  • 1 cup Equal Spoonful)
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp ground ginger
  • 2 tbsp cornstarch