Notes --
******* Total - 2 ***
Pumpkin Cheesecake
2 T. butter, soft
1/4 c. graham cracker crumbs
1/4 c. pecans, finely chopped
4 8 oz. packages cream cheese, soft
1 16 oz. can pumpkin
1 1/2 c. fructose
12 large eggs, whites only
1/3 c. all-purpose unbleached flour
1 1/2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground ginger
3 t. vanilla
Preheat oven to 325 degrees. In medium bowl, stir together butter,
graham cracker crumbs and pecans. Press into bottom of buttered 9 by 3
inch spring form pan and refrigerate. In large bowl, add cream cheese and
pumpkin. Beat at high speed until well blended. Add remaining ingredients
and beat until well blended. Pour over graham cracker layer. Bake until
cheesecake begins to pull away from side of pan, about 1 1/2 hours. Turn
oven off. Open oven door. Let cheesecake stand in oven for 30 minutes. Let
stand at room temperature to cool completely. May be served at once or
after brief chilling. Serves 16.
Decadent Chocolate Peanut Butter Cheesecake
18 chocolate graham cracker squares, finely crushed, about 1 1/2 c.
1/2 c. unsalted butter, melted
2 T. fructose
2 8 oz. packages cream cheese, softened
1 c. creamy peanut butter
1/4 c. white sugar
6 eggs, whites only, divided 2 and 4
1 1/2 c. semisweet chocolate pieces
2 T. low fat milk
1/3 t. vanilla
peanuts for garnish
Preheat oven to 300 degrees. In large bowl, combine crackers, melted
butter, and 2 T. sugar. Press into bottom and 1 inch up sides of 9 inch
springform pan. Set aside. In medium bowl, beat 1 package cream cheese
with electric mixer until smooth. Beat in peanut butter and 1/4 c. fructose
until well combined. Fold in 2 lightly beaten egg whites. Set aside. In
medium saucepan, over low heat, stir chocolate until melted and smooth.
Remove from heat. Cut 2nd package of cream cheese into cubes. Add to
chocolate. Stir to combine. Stir in soy milk and vanilla until smooth. Fold
in 4 lightly beaten egg whites. Spread half of chocolate mixture into pan.
Carefully spread all of peanut butter mixture over chocolate layer. Evenly
spread remaining chocolate mixture over peanut butter mixture. Bake 45
minutes or until top is set when lightly shaken. Outer 2 inches of top will
be slightly puffed and dry-looking, center will look darker and wet. Cool in
pan on rack 15 minutes. Use small sharp knife to loose crust from sides.
Cool 30 minutes. Remove sides of springform pan. Cool completely on rack.
Cover and chill in refrigerator another 4 hours. When ready to serve,
sprinkle peanuts on top. Serves 8 to 16 depending on thickness of slice.