Country Recipes

Pumpkin Streusel Cheesecake

From: "Unbelievable Desserts with Splenda" by Marlene Koch

CRUST

  • gingersnap cookies, ground into crumbs (may substitute graham cracker crumbs)
  • ¼ cup Splenda Granular
  • Tbs light margarine or butter, melted

FILLING

  • cup low-fat cottage cheese
  • oz tub-style light cream cheese
  • oz non-fat cream cheese, room temperature
  • 1 1/4 cups Splenda Granular
  • 1 15-oz can solid pack pumpkin
  • 2 Tbs cornstarch
  • 1 Tbs all-purpose flour
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ allspice
  • vanilla
  • large eggs
  • large egg whites
  • ½ cup light sour cream

STRUESEL

  • ¼ cup all-purpose flour
  • Tbs brown sugar
  • Tbs light butter, cold

Preheat-oven to 350. Spray a 9-inch springform pan with nonstick cooking spray.

In a small bowl combine the cookie crumbs with the Splenda. Add the butter and stir to mix. Reserve 1/3 cup for the crumbs and press rest of crumbs onto the bottom of prepared pan. Bake for 5 minutes. Set aside.

Place cottage cheese into a food processor or blender. Purée until completely smooth. Spoon into a large mixing bowl and add nonfat and light cream cheeses. On medium speed with an electric mixer, beat until creamy. Add the pumpkin, Splenda, flour, cornstarch, spices, and vanilla. Beat on low speed until smooth. Add whole eggs and then egg whites, beating briefly after each addition to incorporate. Stir in the sour cream with a large spoon. Pour into the prepared crust and smooth top. Bake for 75 minutes or until the sides are firm and the center jiggles slightly.

While baking, prepare streusel: Add flour and brown sugar to the reserved cookie crumbs. Cut in butter until a loose crumb forms. After baking cheesecake, open oven and sprinkle crumbs over entire cake (covering any cracks.) Place back in oven for an additional 15 minutes. Turn off heat, open door, and let cheesecake cool in oven for 30 minutes. Remove from oven and place on rack to cool. Refrigerate at least 6 hours before serving. Best if made a day or two in advance. Twelve Servings

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“The Great Pumpkin” Pumpkin Pie

Makes: one (9-in) pie/ 8 servings
Preparation time: 10 minutes
Bake Time: 50 to 60 minutes

Ingredients:

  • ½ 15-oz package refrigerated pie crust
  • 15-oz canned pumpkin
  • ¾ cup Splenda No Calorie Sweetener, Granular
  • 1/3 cup brown sugar
  • tsp ground cinnamon
  • tsp ground ginger
  • ½ tsp salt
  • 1/8 tsp ground cloves
  • ¾ cup half-and-half
  • large eggs, lightly beaten
  • tsp vanilla extract

Preheat oven to 375

Unfold pie crust; press out fold lines. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.

Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust.

Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.

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Preparing Fresh Pumpkin Pulp

Pumpkins can be boiled or baked to prepare the pulp for use in cooking. (Select small pumpkins, both for taste and for ease in cooking.)

To boil, slice open the pumpkin. Clean out the seeds and membrane. Cut the pumpkin in pieces, cover with water in a kettle or large saucepan and cook until tender. Then drain and peel outer skin. Put pumpkin meat through a food mill, sieve, food processor, or blender.

To bake, slice pumpkin in half and clean out seeds and membrane. Place halves face down (cut side down) in a baking dish. Bake in the oven at 325 for 45-50 minutes. Peel outer skin and put pumpkin meat through a food processor or blender. You many also mash it easily with a potato masher.

Refrigerate the cooked, puréed or mashed pulp until ready to use.

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