Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 253.0
Total Fat 10.1 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 267.1 mg
Potassium 8.9 mg
Total Carbohydrate 34.7 g
Dietary Fiber 0.7 g
Sugars 21.3 g
Protein 4.8 g
Vitamin A 37.5 %
Vitamin B-12 0.0 %
Vitamin B-6 0.2 %
Vitamin C 4.8 %
Vitamin D 0.0 %
Vitamin E 0.5 %
Calcium 1.5 %
Copper 0.1 %
Folate 0.2 %
Iron 5.0 %
Magnesium 0.2 %
Manganese 2.0 %
Niacin 0.1 %
Pantothenic Acid 0.1 %
Phosphorus 0.1 %
Riboflavin 0.1 %
Selenium 0.0 %
Thiamin 0.1 %
Zinc 0.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Double-Layer Pumpkin Cheesecake (Vegan)

View the full Double-Layer Pumpkin Cheesecake (Vegan) Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Double-Layer Pumpkin Cheesecake (Vegan)

111 calories of Keebler Graham Ready Crust, (21.25 gram(s))

57 calories of Tofutti Better Than Cream Cheese, (28.38 gram(s))

41 calories of Wholesome Sweeteners Organic Raw Blue Agave Nectar, (0.68 tbsp)

16 calories of Mori-Nu Silken Lite Tofu (Firm), (43.75 gram(s))

14 calories of Domino Light Brown Sugar, (0.94 tsp)

8 calories of Clabber Girl Corn Starch, (0.25 tbsp)

5 calories of Libby's 100% Pure Pumpkin Puree, (15.25 gram(s))

2 calories of Lemon Juice, (0.13 lemon yields)

0 calories of Cinnamon, ground, (0.06 tsp)

0 calories of Nutmeg, ground, (0.02 tsp)

0 calories of Ginger, ground, (0.03 tsp)


Nutrition & Calorie Comments  

I was a bit skeptical as I usually don't like vegan cheesecake, but the pumpkin helped to create a terrific flavor and texture. As I am not vegan, I used fat free cream cheese rather than vegan cream cheese, but otherwise kept the recipe unchanged. It was very, very good.