sounds another keeper, Lee
"Janet" > wrote in message
...
> Last year I made a pumpkin cheesecake with Splenda, and found it to be
> sickeningly sweet. So this year I made one using xylitol as a sugar
> substitute. I decided that I would mix together everything but the eggs,
> and taste for sweetness before cooking.
>
> I started with 1/2 cup of xylitol, and ended up using less (3/4 cup) than
> the amount of sugar called for in the standard recipes of this size (1
> cup). In addition, I skipped the various crust possibilities--I don't
> think that crust adds anything to a good cheesecake--and cooked it in a
> bain marie. The result was very creamy and delicious, albeit a bit too
> soft in the center. (This might be because of my less-than-reliable lower
> oven, which I was forced to use because the turkey was in the good one.)
> It did not taste artificially sweetened, and no one got diarrhea from
> eating it.
>
> The proportions I used we 24 oz softened cream cheese, 1 15 oz can of
> plain pumpkin, 3/4 cup of xylitol, 1 TBS cornstarch (one can skip this and
> use 6 egg yolks instead of 3 whole eggs), 1 tsp vanilla, 1 tsp cinnamon,
> fresh grated nutmeg to taste, 1/2 tsp ground ginger, 1/8 tsp ground
> cloves, 3 eggs. Next time I might throw in an additional egg yolk to firm
> it up a bit.
>