<<Disclaimer: Verify this information before applying it to your situation.>>

Pumpkin Cheesecake with Butter Pecan Crust………….preheat oven to 350
degrees

 

CRUST:

 

1 1/4 c. finely crushed graham crackers (substitute with Pamela's
cookies or other appropriate substitute)
 

½ c finely chopped pecans

 

2 tbsp melted butter

 

Combine graham cracker crumbs, pecans and butter in a bowl and mix well.
(Substitute Pamela's Cookies or other appropriate substitute for the
graham cracker crumbs)
 

Firmly press mixture into the bottom of a 9 inch spring form pan that
has been sprayed with nonstick cooking spray.

 

Place crust in freezer while preparing the filling

 

FILLING:

 

2/3 cup non-fat plain yogurt

 

2 (8 oz) pkgs light cream cheese softened

 

1 ¾ cups canned pumpkin

 

2 eggs

 

½ cup sugar

 

½ cup brown sugar

 

1 ½ cups nonfat evaporated milk

 

2 tsp ground cinnamon

 

¼ tsp ground cloves

 

1 tsp ground ginger

 

1/8 tsp salt

 

1 tsp vanilla

 

FILLING:

 

In a medium bowl, beat yogurt and cream cheese until creamy.

 

In a separate bowl, combine remaining filling ingredients and beat until
creamy.

 

Stir into cream cheese mixture and beat until well mixed and creamy.

 

Pour filling into crust and bake for 2 hours, or until middle slightly
jiggles when tapped.

 

Cool on rack, then cool in refrigerator at least 4 hours before serving.

 

Garnish with whipped topping and a sprinkle of cinnamon. (Optional)

 

Makes 16 servings

 

Per serving:  192 calories, 7 g protein, 23 g carbohydrates, 1 g fiber,
8 g fat, 3 g saturated fat, 222 mg sodium, 44 mg cholesterol.

 

Recipe from Healthy Cooking Magazine, Simple Solutions – Healthy
Alternatives December, 2005; pie featured on cover

 

Note:  Reading “About Cheesecakes” page 977-980 in The Joy of Cooking
cookbook will be very helpful.  “Baking the cheesecake in a water bath
is a powerful weapon against all cheesecake faults” You can probably
find cheesecake “dos and don’ts” online.

-end of recipe info---

This is an excellent recipe because it is not excessively sweet and the
ginger helps to settle the stomach that may be reactive to some of the
other ingredients.  If you don't use it for celiac folks, I would at
least recommend it for the non-celiac folks you may cook for. 

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *