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Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.

Pumpkin Cheesecake Prep Time: 25 Minutes - Cost: $ Servings: 16 - Difficulty Level: 3 Ratings Read Comments Add Star Rating Add Comments Printer-Friendly Version Email This Recipe

Ingredients 1/3 cup graham cracker crumbs 1 can (16 ounces) solid pack pumpkin 2 cups low-fat ricotta cheese 3/4 cup sugar 3 tbsp all-purpose flour 1 tbsp nonfat dry milk powder 1 tbsp ground cinnamon 1 tsp ground allspice 1 egg white 3/4 cup canned evaporated skim milk 1 tbsp vegetable oil 1 tbsp vanilla Recipe Continues Below Advertisement Directions Preheat oven to 400F. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside. Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth. Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275F; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour. Remove from oven; cool completely on wire rack. Remove sprinform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit, if desired. Calories: 121 Protein: 4 g Sodium: 56 mg Cholesterol: 4 mg Fat: 2 g Carbohydrates: 20 g Exchanges: 1-1/2 Starch/Bread; 1/2 Fat Sponsored Link Link provided below features a Diabetic Gourmet Magazine advertiser/sponsor: Offsite Sponsored Links Links provided below are not controlled by Diabetic Gourmet Magazine: