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.

Ingredients

Preparation

Nutrition Information
(per serving)


Exchanges