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Pumpkin Cheesecake Recipe

A diabetes-friendlier twist on a seasonal dessert

Laura KolodjeskiLaura Kolodjeski

So we’ve had our green bean and almond casserole, we’ve chowed down sweet potatoes with caramelized sherry onions and most likely you’ll have mixed in a little turkey, too. While your uncle may be sleeping in the recliner and others may be watching the football games, there’s still a very important course to your Thanksgiving Day meal – dessert! As a perfect ending, we’ve made pumpkin cheesecake.

This dessert, which I found at Diabetes Daily, is both holiday-appropriate and a nice alternative to traditional cheesecake! It incorporates the fall flavor of pumpkin, but remains healthier by substituting Splenda for regular table sugar. Although not everyone may love Splenda, I will say that the dish incorporated the ingredient successfully without leaving a distinct aftertaste.

A few tips I learned while preparing this dish:

  • You will likely need to cook this longer than the 55 minutes it calls for in the recipe. I cooked mine about 20 minutes longer.
  • You may also need more cookie crumbs. I had to add more, but keep in mind extras will alter the nutritional values below.

Diabetes-Friendlier Pumpkin Cheesecake

Pumpkin Cheesecake

Recipe makes 12 servings.

Ingredients:

Crust:
¾  cup gingersnap or graham cracker cookie crumbs
¼  cup chopped pecans
2 tablespoons butter, melted

Preparation:

1. Combine crumbs, nuts and melted butter. Press into bottom of 9 inch springform pan.
2. Place in freezer while preparing filling.

Filling:
2 pkgs (8 oz each) light cream cheese
1 can (14 oz) pumpkin
4 eggs
1 can evaporated partly skimmed milk
¾ cup Splenda granular sweetener
1 tsp cinnamon
1 tsp vanilla
½  tsp ground ginger
¼  tsp nutmeg
1/8 tsp cloves

Preparation:

1. In large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy.
2. Add remaining ingredients.
3. Beat at low speed until blended and smooth, about 1 minute.
4. Pour filling into chilled crust.
5. Bake at 350 degrees for 55 minutes or until sides begin to pull away from pan and filling is set.
6. Cool 15 minutes, then run knife around sides of pan to loosen cake.
7. Cool on rack to room temperature.
8. Cover; refrigerate overnight or until serving time, at least 6 hours.

Nutrition:

Serving size: 1/12th of cheesecake

Calories 183
Carbohydrates 21 g
Dietary Fiber 1 g
Sugars 15 g
Fat 6 g
Saturated Fat 2 g
Sodium 356 mg
Protein 11 g

This cheesecake comes out light and fresh, with just the right amount of sweetness to end your holiday meal. But that may not mean it is appropriate for everyone living with diabetes. It’s important to speak with your certified diabetes educator and/or nutrition educator to help design a holiday meal plan that’s right for you.

I hope you enjoyed our Thanksgiving Day Recipe Series this week and I would love to hear if you tried one, two or all three of them! I would also love to hear what you have planned for your Thanksgiving Day spread! Any “healthy-spins” on traditional recipes this year? Let me know in our comments below!

I can’t say it enough, giving thanks to all of you for reading this blog and for your continued engagement with us. I know I’m looking forward to spending time with my family and friends this Thanksgiving and I certainly hope you all get to do the same.

Many thanks,

Laura K.

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