Diabetes Recipes

Pumpkin Cheesecake

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Pumpkin Cheesecake

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Nutrition Facts

Makes: 16 Serving(s)

Amount Per Serving

Calories: 168

Total Fat: 8g

Total Carbohyrdates: 16g

Protein: 8g

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Make this for: Snack

Category: Desserts

This Recipe Makes: 16 Serving(s)


This is a wonderful reduced sugar pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

What you'll need

  • 1 cup graham cracker crumbs
  • 1/2 cup gingersnap cookie crumbs
  • 3 packet(s) sweetener
  • 5 tbsp. margarine, melted
  • 2 pkg. fat-free cream cheese, softened (8 ounces each)
  • 1 pkg. reduced-free cream cheese, softened (8 ounces)
  • 1 can canned pumpkin
  • 2 med eggs
  • 2 med egg whites
  • 24 packet(s) sweetener or 1-cup measurable sweetener
  • 2 tbsp. cornstarch
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves


  • Step 1
    Mix graham cracker and gingersnap crumbs, three packets sweetener, and melted margarine in bottom of 8 or 9-inch springform pan; reserve 2-tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree oven until crust is lightly browned, about eight minutes. Cool on wire rack. Reduce oven temperature to 300-degrees.
  • Step 2
    Beat cream cheese until smooth in mixing bowl; beat in pumpkin, eggs, and egg whites. Mix in 24 packets sweetener (or 1-cup), cornstarch and spices. Pour mixture into crust in pan. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1-inch of hot water to pan. Bake in preheated 300-degree oven just until set in center, 45 to 50 minutes.
  • Step 3
    Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of springform pan before serving.

Diabetic Exchanges

  • Starch: 1/2
  • Fat: 2
  • Milk/Dairy: 1