Marisa Sung’s Delicious Diabetic Dessert for October!

Pumpkin Gingersnap Cheesecake Recipe

INGREDIENTS:

Gingersnap Crust:
2 cups of gluten free low sugar or sugar free gingersnap cookie crumbs, about 40 cookies
6 tablespoons smart butter or margarine, melted

Cheesecake Filling:
2 packages (16 ounces) of low fat or fat free cream cheese, softened
3/4 cup organic raw Indian Honey
3 eggs or egg substitute
1 can (15 ounces) pumpkin
1 tablespoon Quinoa flour
2 teaspoons Pure Vanilla Extract
1 teaspoon Cinnamon, Saigon
1/2 teaspoon Ginger, Ground
1/4 teaspoon Cloves, Ground
1/4 teaspoon Nutmeg, Ground

Steps:
1. Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
2. For the Filling, beat cream cheese and honey in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust.
3. Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
4. Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.

The Big Bang Theory – Introduction to the Cheese Cake Factory

Michael Jackson – Thriller