Thanksgiving Recipes from Razzle Dazzle Recipes
 
Sugar Free Pumpkin Cheesecake with Gingersnap Crust Recipe

Sugar Free Pumpkin Cheesecake with Gingersnap Crust

Yield: 16 servings

Crust:

1 cups gingersnap crumbs

3 tablespoon Equal (4 packets)

3 tablespoon soft margarine, melted

Filling:

3 packages (8 ounces each) light cream cheese, softened

1 cups Equal (30 packets)

2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup canned pumpkin

2 eggs

2 egg whites

2 tablespoon corn starch

2 teaspoon vanilla extract, divided

1 cup reduced fat sour cream

2 tablespoons Equal (3 packets)

Preheat oven to 325 degrees. Make crust by mixing gingersnap crumbs, 3 tablespoons Equal and margarine. Press into bottom of 9-inch springform pan. Bake 8 minutes; leave oven on. Cool crust on wire rack while preparing filling. For filling, beat cream cheese, Equal (1 cups), cinnamon, nutmeg and salt in large bowl with mixer on medium speed. Mix in pumpkin until combined. Beat in eggs and egg whites until well blended. Mix in cornstarch and 2-teaspoon vanilla until blended. Spoon cheesecake mixture over crust. Bake 40 to 45 minutes or until center is just set. Remove from oven and cool on wire rack 5 minutes. Combine sour cream, Equal (2 tablespoons), and remaining 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack and cool completely. Chill at least 4 hours before.

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