MSGID: 1:396/45.0 6823d9dc   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pumpkin Cheesecake In Gingersnap Crust   
    Categories: Cheesecake, Desserts, Dairy, Cheese, Squash   
         Yield: 8 Servings   
       
   MMMMM---------------------------CRUST--------------------------------   
     1 1/4 c  Gingersnap crumbs   
         3 tb Butter; melted   
         3 tb Equal® Spoonful*   
              +=OR=+   
     4 1/2    Packets Equal sweetner   
      
   MMMMM-------------------------CHEESECAKE------------------------------   
        24 oz (3 pkg) reduced-fat cream   
              - cheese; softened   
     1 1/4 c  Equal® Spoonful   
              +=OR=+   
        30    Packets Equal sweetner   
         2 ts Ground cinnamon   
       1/4 ts Ground nutmeg   
       1/4 ts Salt   
         1 c  Canned pumpkin   
         2 lg Eggs   
         2 lg Egg whites   
         2 tb Cornstarch   
         2 ts Vanilla extract   
      
   MMMMM--------------------------TOPPING-------------------------------   
         1 c  Reduced-fat sour cream   
         2 tb Equal® Spoonful***   
              +=OR=+   
         3    Packets Equal sweetner   
       1/2 ts Vanilla extract   
       
     For Crust: Combine gingersnap crumbs, 3 tablespoons Equal®   
     and butter. Press onto bottom of a 9-inch spring form pan.   
     Bake in preheated 325ºF/160ºC oven 8 minutes. Cool on   
     wire rack while preparing cheesecake.   
        
     For Cheesecake: Beat cream cheese, 1 1/4 cups Equal®,   
     cinnamon, nutmeg and salt in mixing bowl on medium speed   
     of mixer until smooth and well combined. Mix in pumpkin.   
     Mix in eggs and egg whites. Mix in cornstarch and vanilla   
     until blended. Pour cheesecake mixture over baked crust.   
     Bake in preheated oven 40 to 45 minutes or until center of   
     cake is almost set. Cool on wire rack 5 minutes.   
        
     Meanwhile, combine sour cream, 2 tablespoons Equal® and   
     1/2 teaspoon vanilla. Gently spread over top of cheese   
     cake. Return to oven and bake 3 to 4 minutes until sour   
     cream mixture is set. Remove cheesecake to wire rack.   
        
     Gently run metal spatula around rim of pan to loosen cake.   
     Let cheesecake cool completely. Cover and refrigerate at   
     least 4 hours before serving. To serve, remove side of   
     pan. Cut cake into wedges.   
        
     Makes 8 servings.   
        
     Serving size: 1/8 of 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.   
        
     From: http://www.diabeticconnect.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Mac and Cheese IS a vegetable; it says so on the Cracker Barrel menu   
   ___ MultiMail/Win v0.52   
      
   --- Maximus/2 3.01   
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)   
   SEEN-BY: 18/200 19/38 105/81 106/1 201 987 124/5016 128/187 129/305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 114 206 317   
   SEEN-BY: 229/426 428 470 550 664 700 705 266/512 291/111 320/219 322/757   
   SEEN-BY: 342/200 387/18 25 396/45 460/58 712/848 902/26 5020/400 5075/35   
   PATH: 396/45 229/426