Pumpkin Cheesecake

November is National Diabetes Awareness month. At the bottom of the recipe are adaptations for a diabetic version, compliments of Harmony Home Health and Hospice.
1 cup graham cracker crumbs
2 tablespoons sugar*
1/2 teaspoon cinnamon
2 tablespoons butter, melted
3 packages (8 oz. ea.) cream cheese, softened*
1 cup sugar*
1/4 teaspoon salt
4 eggs
2 teaspoons vanilla
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
2 cups sour cream (16 oz.)*
3 tablespoons sugar*
1 teaspoon vanilla

Preheat oven to 350 F. Mix together graham cracker crumbs with 2 tablespoons sugar, cinnamon and softened butter. Press evenly into the bottom of 10-inch springform pan (or deep pie plate). Bake 10 minutes. Set aside.

Reduce oven to 300 F. Beat cream cheese with 1 cup sugar and salt. Add 3 eggs, vanilla and beat. Pour 1/2 the batter into prepared crust.

Stir pumpkin, pumpkin pie spice and remaining 1 egg into remaining batter. Beat well. Spread pumpkin cheesecake batter over regular cheesecake batter. Bake at 300 F for 60 minutes or until set in center.

While cheesecake is baking, beat together sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Spread topping over baked cheesecake, return to oven and bake 10 minutes longer. Chill before serving. Serves 12.

*NOTE: Tips for diabetic cooking: include the nutritional analysis for recipe; serve smaller slices; use non-fat cream cheese and sour cream; substitute sugar with a heat stable sugar substitute such as Splenda.

Nutrition Information

Original Recipe: 456 calories, 32 grams total fat, 17 grams saturated fat, 33 grams carbohydrates, 1 gram fiber, 8 grams protein

Nutrition Information

Diabetic Changes: 120 calories, 4 grams total fat, 2 grams saturated fat; 14 grams carbohydrates, 1 gram fiber, 6 grams protein

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