Recipes for the Soul---Sugar Free Pumpkin Cheesecake

May 12, 2002

Sugar-Free Pumpkin Cheesecakeingredients:Cookie crust ingredients:1/4 cup pecan pieces2 cups biscuit mix2/3 cup pitted dates2 egg whites3 Tablespoons warm water1 teaspoons vanilla6 Tablespoons butter2 Tablespoons pecans (reserved)Pumpkin layer ingredients:1 1/2 cups light cream cheese1 cup solid pack pumpkin3/8 teaspoon pumpkin pie spice3/8 teaspoon cinnamon12 packets Equal® (NutraSweet® as sweet as 2 teaspoons sugar each)1/2 teaspoon vanilla3 drops maple flavoring (if available)1/2 cup whipping creamInstructions:crust:Preheat oven to 350 degrees.Use a blender or food processor to chop pecan pieces until finelyground.

Sift biscuit mix, and stir in the pecans. Set aside.Use blender or food processor to purée dates, gradually adding eggwhites and warm water.

Beat several minutes until creamy.

Melt butter, and then stir in date cream and vanilla.

Fold liquid ingredients into biscuit mix. Stir only until blended.Spread the moist dough to the edges of a 9" x 11" pan.

The crust will be about 1/4 inch thick. Bake at 350 degrees for 7-10 minutes until slighttouches of light brown can be seen.

Set aside to cool.Pumpkin layer:Purée in food processor or blender all ingredients except whippingcream.

Meanwhile, beat whipping cream until stiff.

Then fold whipped cream into the pumpkin purée.

Spread this pumpkin mixture evenly across the cooled cookie crust,and sprinkle on top 2 Tablespoons finely chopped pecans.Refrigerate until within 1 to 2 hours before serving.

Then place the pan of pumpkin squares on an even surface in the freezer for 30 to 90minutes until ready to serve. Makes 18 2" x 3" servings.

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