Pumpkin Cheesecake (Eggless)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Pumpkin Puree (15oz) 1 canCream Cheese 16 oz ( use your favorite kind )Light Brown Sugar 3/4 cup Vanilla 1 tbspPumpkin Pie Spice 1 tbspCornstarch 2 tbspHoney Maid Grahm Crackers 9 Rectangle bars (1 pk)Butter 1/4 cup
Preheat oven to 350*
Melt butter
Crush Grahm Crackers
Add butter to grahm cracker crumbs
Press into bottom of pan (I used my 8 in spring form pan)
Cream together cream cheese, sugar and vanilla.
Fold in pumpkin Puree
Mix in Spice and Cornstarch
Pour mixture over grahm cracker crumb mixture
Back for 50-60 minutes or until firm and golden brown
Let cool for 1-2 hours
Cover and refrigerate leftovers ( store up to 5 days )
Serving Size: Makes 16 1 inch pieces for 8 inch pie pan
Number of Servings: 16
Recipe submitted by SparkPeople user BUNNYBRATTZ.
Melt butter
Crush Grahm Crackers
Add butter to grahm cracker crumbs
Press into bottom of pan (I used my 8 in spring form pan)
Cream together cream cheese, sugar and vanilla.
Fold in pumpkin Puree
Mix in Spice and Cornstarch
Pour mixture over grahm cracker crumb mixture
Back for 50-60 minutes or until firm and golden brown
Let cool for 1-2 hours
Cover and refrigerate leftovers ( store up to 5 days )
Serving Size: Makes 16 1 inch pieces for 8 inch pie pan
Number of Servings: 16
Recipe submitted by SparkPeople user BUNNYBRATTZ.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 73.5 g
- Cholesterol: 37.5 mg
- Sodium: 193.7 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.0 g
- Protein: 2.0 g