Thursday, December 9, 2010

Spiced Pumpkin Cheesecake

Sometimes dessert is hard if you are a diabetic, here is a safe holiday friendly dessert from the Kraft website

Spiced Pumpkin Cheesecake recipe

30 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/4 cup  finely chopped PLANTERS Pecans
1/4 cup soft margarine, melted
4 pkg.  (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 cup  SPLENDA® No Calorie Sweetener, Granulated
1 can (15 oz.) pumpkin
1 Tbsp.  pumpkin pie spice
2 tsp. vanilla
4   eggs

Make It

HEAT oven to 300°F.
MIX crumbs, nuts and margarine; press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, sugar and SPLENDA® Granulated Sweetener in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
BAKE 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
SPLENDA is a trademark of McNeil Nutritionals, LLC.

Kraft Kitchens Tips

How to Use Fresh Pumpkin
Substitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the cream cheese, sugar and SPLENDA® Granulated, and adding 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories  210 Total fat  7 g Saturated fat  1.5 g Cholesterol  60 mg Sodium  520 mgCarbohydrate  26 g Dietary fiber  1 g Sugars  15 g Protein  12 g Vitamin A  110 %DV Vitamin C  2 %DV Calcium  30 %DV
Iron  10 %DV
Carb Choices: 2
Diet Exchange
1-1/2 Starch + 1 Meat (L) + 1 Fat

No comments:

Post a Comment