{"id":17702,"date":"2014-09-24T23:09:15","date_gmt":"2014-09-24T23:09:15","guid":{"rendered":""},"modified":"2014-09-24T23:09:37","modified_gmt":"2014-09-24T23:09:37","slug":"Marisa-Sung-s-Delicious-Diabetic-Dessert-for-October-","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17702","title":{"rendered":"Marisa Sung’s Delicious Diabetic Dessert for October!"},"content":{"rendered":"

Pumpkin Gingersnap Cheesecake Recipe<\/strong><\/p>\n

INGREDIENTS:<\/strong><\/p>\n

Gingersnap Crust:<\/strong>
\n2 cups of gluten free low sugar or sugar free gingersnap cookie crumbs, about 40 cookies
\n6 tablespoons smart butter or margarine, melted <\/p>\n

Cheesecake Filling:<\/strong>
\n2 packages (16 ounces) of low fat or fat free cream cheese, softened
\n3\/4 cup organic raw Indian Honey
\n3 eggs or egg substitute
\n1 can (15 ounces) pumpkin
\n1 tablespoon Quinoa flour
\n2 teaspoons Pure Vanilla Extract
\n1 teaspoon Cinnamon, Saigon
\n1\/2 teaspoon Ginger, Ground
\n1\/4 teaspoon Cloves, Ground
\n1\/4 teaspoon Nutmeg, Ground <\/p>\n

Steps:<\/strong>
\n1. Preheat oven to 350\u00b0F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
\n2. 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.
\n3. 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.
\n4. Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.<\/p>\n

The Big Bang Theory – Introduction to the Cheese Cake Factory<\/strong>
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