Janet > wrote:
: 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.

Looks delicious. As I alwasy have a problem with my springform pans
leaking even when well wrapped in 2 sheets of heavy duty foil, I use the
start in a 500F oven and then lower to 250 WITHOUT opening bake method.
It works fo rme and no wet feet on the cake.
Wendy