Pumpkin Cheesecake Recipe

Cheesecake

More Pumpkin Recipes
More Cheesecake Recipes

Ingredients:

1 cup (about 20 cookies) crushed gingersnaps
2 tablespoons margarine
1-8 ounce package low-fat cream cheese, softened
1 cup low-fat ricotta cheese
1 cup skim milk plus 1/4 cup nonfat dry milk or 1 cup canned evaporated skim milk
4 eggs, separated
1 cup mashed pumpkin
3 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons brandy or brandy extract

Directions:

Make crust by combining gingersnaps and margarine in a bowl. Press mixture into the bottom of a 10-inch springform pan. Set aside. Preheat oven to 350 degrees. Prepare filling by beating cream cheese, ricotta cheese, milk, egg yolks, pumpkin, sugar, spices and brandy until light and fluffy. Beat egg whites to form soft peaks. Fold egg whites into pumpkin mixture. Pour into the pan.

Bake for 60 - 70 minutes or until center is set. Cool on a wire rack for 1 hour before chilling.

Yield: 18 1-inch slices. Food exchanges: 1 starch/bread + 2 1/2 fats.

Print this recipe

Submitted 6/13/05.
Source: American Diabetes Association
Submitted By: Joy Bowers
ebowers@matnet.com
Pumpkin Cheesecake


Le Creuset 14-1/4-Inch Cast Iron Wok with Glass Lid

Other sites with recipes for cheesecake:
Cheesecake Recipes at cooksrecipes.com
Recipes for Cheesecake at cheesecake-recipes.com
Cheesecake Recipes and more baking at pastrywiz.com