PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
We make our Pumpkin Cheesecake crust using crushed vanilla wafer cookies, a low-maintenance alternative to traditional pie crust.
9 oz. vanilla wafers
4 tbsp. sugar
1 1/3 c. sugar
4 tbsp. unsalted butter
3 package cream cheese
1 can unsweetened solid-pack pumpkin
1 1/2 tsp. vanilla
4 large eggs
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. salt
1 c. sour cream
Preheat oven to 375 F.
In food processor, process vanilla wafers and 2 tablespoons sugar until finely ground. Add butter and process until crumbs are thoroughly moistened. Press crumb mixture evenly over bottom and upsides of 9-inch springform pan. Bake crust 10 minutes. Transfer pan to wire rack to cool. Lower oven temperature to 300 F.
In large bowl, with electric mixer on medium speed, beat cream cheese and 1 1/3 cups sugar until cream. Beat in pumpkin and vanilla until smooth. Beat in eggs, 1 at a time, beating well after each addition. Beat in cinnamon, ginger, nutmeg, allspice, and salt until well combined. Pour batter into prepared shell.
Bake cake 1 hour and 15 minutes, or until set around edges (it will be slightly wobbly in center). Leave oven on. Set cheesecake on wire rack to cool slightly while you make sour cream topping.(Cheesecake may crack slightly as it sits, but that's O. K.)
In small bowl, stir together sour cream and remaining 2 tablespoons sugar. Spread evenly over cheesecake and return to oven for 5 minutes. Set cheesecake on wire rack to cool to room temperature. When completely cool, cover cake and refrigerate at least 8 hours or up to 2 days. Remove sides of springform pan to serve.
Serving Size: 12
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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