Dessert Recipe: Pumpkin Cheesecake in Gingersnap Crust

Here's one of the best quick & easy dessert recipes out of the online cookbook of cakes, pies, cupcakes, tarts, cheesecakes, brownies, cookies. It's the exclamation point on dinner recipes.

Dessert doesn't have to be elaborate to compliment your main meal entree. Even a simple last bite like a fruit compote or a pudding recipe topped with whipped cream can make a wonderful last-statement sweet.

Consider your dinner recipe and what dessert recipe goes well to make a balanced taste. Avoid heavy or spicy dishes back to back. Balance rich dishes with simple ones. Don't serve too many spicy foods in one meal. Don't serve successive sweet dishes, such as chicken basted with currant jelly, mixed fruit salad and strawberry trifle dessert recipe.

As the final dish, you want to serve dessert properly. Set out the dessert fork or spoon when you first set the table. Choose the "dessert container," such as a small plate or glass stemware, once you decide what dessert you will prepare so you can visualize how your final presentation will appeal to the eye. For example, set crystal stemware on a crystal dish with a stem of mint leaves.

Pumpkin Cheesecake in Gingersnap Crust
Serves: 16

Crust:
1-1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful

Cheesecake:
3 packages (8 ounces each) reduced-fat cream cheese, softened
1-1/4 cups Equal Spoonful
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (canned or homemade)
2 eggs
2 egg whites
2 tablespoons cornstarch
2 teaspoons vanilla

Topping:
1 cup reduced-fat sour cream
2 tablespoons Equal Spoonful***
1/2 teaspoon vanilla

Substitute 4-1/2 packets Equal sweetener
Substitute 30 packets Equal sweetener

For Crust, combine gingersnap crumbs, 3 tablespoons Equal and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.

For Cheesecake, beat cream cheese, 1-1/4 cups Equal, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.

Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.

Meanwhile, combine sour cream, 2 tablespoons Equal and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.