Gluten-Free Pumpkin Pie Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Crust3 cups Gluten Free Chocolate Chex cereal(could opt for Cinnamon and not use peanut butter below)2 TBSP Butter2 TBSP Coconut Oil1 TBSP Natural Peanut ButterFilling2 Packages (16 ounces total) Fat Free Cream Cheese1/2 cup Canned Pumpkin 1 scoop Whey Isolate(I used Peanut Butter, Vanilla Works), this is optional.1/2 cup Sugar1/2 TSP Vanilla extract1/2 TSP Cinnamon1/8 TSP Nutmeg2 Large Eggs (I prefer cage free)
Crust:
Preheat the oven to 350 degrees.
Place the 3 cups of Chex in a large ziploc bag and crush with your hands or a rolling pin. In a microwavable safe bowl, combine the butter, coconut oil and peanut butter. Microwave for 30 seconds or until melted and stir together. Dump the crushed Chex into the bowl and mix together with the butter and oil. Once it is thoroughly mixed, pour the contents into a 9 inch oven safe pie dish. Flatten out on the bottom and around the edges of the pan. Bake for 10 minutes, then place in the freezer.
Keep the oven on at 350 degrees as you will need it for the next step.
Filling:
Combine your sugar, whey, vanilla, spices, cream cheese and pumpkin in a bowl. Mix with an electric mixer at until ingredients are blended together. Add the eggs and continue to blend. Pour into the crust. Bake at 350° F. for 40 minutes, while monitoring it. After cooling, refrigerate for at least 3 hours.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user LUKEKOVALFIT.
Preheat the oven to 350 degrees.
Place the 3 cups of Chex in a large ziploc bag and crush with your hands or a rolling pin. In a microwavable safe bowl, combine the butter, coconut oil and peanut butter. Microwave for 30 seconds or until melted and stir together. Dump the crushed Chex into the bowl and mix together with the butter and oil. Once it is thoroughly mixed, pour the contents into a 9 inch oven safe pie dish. Flatten out on the bottom and around the edges of the pan. Bake for 10 minutes, then place in the freezer.
Keep the oven on at 350 degrees as you will need it for the next step.
Filling:
Combine your sugar, whey, vanilla, spices, cream cheese and pumpkin in a bowl. Mix with an electric mixer at until ingredients are blended together. Add the eggs and continue to blend. Pour into the crust. Bake at 350° F. for 40 minutes, while monitoring it. After cooling, refrigerate for at least 3 hours.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user LUKEKOVALFIT.
Nutritional Info Amount Per Serving
- Calories: 348.5
- Total Fat: 10.0 g
- Cholesterol: 85.2 mg
- Sodium: 702.2 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 2.4 g
- Protein: 19.7 g
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