This recipe uses Splenda instead of sugar making it lower in
carbohydrates
and more suitable for a Diabetic. You can use sugar in the same
amounts as
the Splenda or surprise your Diabetic guests with a dessert they can
eat.
Carbohydrate count is 13 grams per serving. Low-fat sour cream works
well
as Egg Beaters to lower the fat content a bit.


* Exported from MasterCook *

Pumpkin Cheesecake

Recipe By :Janet Wilder
Serving Size : 20 Preparation Time :1:50 + cooling time
Categories : Cakes Cookies & Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups gingersnap cookie crumbs
1/2 cup pecans -- finely chopped
1/3 cup butter -- melted (do not use margarine)
24 ounces Neufchatel cheese -- (low fat cream cheese)
softened
1 cup Splenda or sugar
15 ounces pumpkin -- canned
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
2 eggs
2 cups sour cream
1 Tbsp cornstarch
2 Tbsps. Splenda or sugar
1 tsp vanilla
20 pecan halves

CRUST: Combine gingersnap crumbs, chopped pecans and butter. Press
into
the bottom of a 9" springform pan and chill.

FILLING: Preheat oven to 350. Beat cream cheese and Splenda in a
large
mixing bowl until well blended. Beat in pumpkin, spices and salt.
Add
eggs, one at a time, beating well after each. Pour into crust and
bake at
350 for 60 minutes. Remove from oven.

TOPPING: Combine, sour cream, Splenda, corn starch and vanilla.
Spread
over cheesecake. Return to oven for 5 minutes.

Turn off oven and allow cake to cool with door propped oven for 5
hours.
Remove and continue to cool. When completely cool, place in
refrigerator
and chill overnight. Garnish each portion with a pecan half.