RecipeEqualAdmin2016-08-30T17:23:56+00:00
Pumpkin Cheesecake in Gingersnap Crust
Serves 16
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
1 cup reduced fat sour cream
3 packets Equal sweetener 1/2 teaspoon vanilla extract
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.
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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
1 cup reduced fat sour cream
3 packets Equal sweetener 1/2 teaspoon vanilla extract
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.