Low Fat/Sugar Free Pumpkin Cheesecake
Pumpkin Cheesecake (Low Fat/Sugar Free)
Crust:
1 3/4 cups low fat graham cracker crumbs
3 tablespoons DiabetiSweet light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup Benecol (low-fat margarine)
Filling:
3 (8-ounce) packages fat free cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup light sour cream
1 1/2 cups DiabetiSweet white sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
~Sandie~ -147!!WLS:12-12-06:Preop 268,Ht.5'4",BMI 44.9
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