The vision of the American Diabetes Association is a life free of diabetes and all of its burdens. Raising awareness of this ever-growing disease is one of the main efforts behind the mission of the Association. American Diabetes Month® (ADM) is an important element in this effort, with programs designed to focus the nation's attention on the issues surrounding diabetes and the many people who are impacted by the disease.

Here are just a few of the recent statistics on diabetes:

• Nearly 26 million children and adults in the United States have diabetes.
• Another 79 million Americans have prediabetes and are at risk for developing type 2 diabetes.
• The American Diabetes Association estimates that the total national cost of diagnosed diabetes in the United States is $245 billion.

American Diabetes Month takes place each November and is a time to come together as a community to Stop Diabetes®!

With the awareness of national diabetes month here is a great recipe to share with your loved ones for this upcoming Thanksgiving Holiday!

Pumpkin Cheesecake in Gingersnap Crust

Yield: 16 servings

Ingredients

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 canned pumpkin
• 2 eggs
• 2 egg whites
• 2 tablespoons cornstarch
• 2 teaspoons vanillaTopping:
• 1 cup reduced-fat sour cream
• 2 tablespoons Equal® Spoonful***
• 1/2 teaspoon vanilla* May substitute 4-1/2 packets Equal sweetener
  ** May substitute 30 packets Equal sweetener

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Nutritional Information Per Serving
Calories: 196 ; Protein: 7 g ; Fat: 13 g ; Sodium: 271 mg;
Cholesterol: 64 mg ; Carbohydrates: 13 g
Exchanges: 1 milk, 2-1/2 fat

Source: Equal

Article source: http://www.diabetes.org, http://diabeticgourmet.com