Pumpkin Cheesecake with Gingersnap Crust (GF)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:Gluten Free Ginger Snaps, 1 3/4 c., finely crushedCorn Oil, 3 tbspFilling:Low fat cream cheese, 1/2 blockGreek Yogurt, Plain Non-fat, 1/3 cupLight Coconut Milk, 3/4 cupEgg Substitute, 1/4 cupBrown Sugar, 1/2 cup, packedSalt, pinchPumpkin, canned, without salt, 1/2 can (about 3/4 cup)Vanilla Extract, .5 tspRum Extract, .5 tspCinnamon, .5 tspNutmeg, .5 tspGinger, .25 tsp ground
Preheat oven to 350 degrees F.
Combine crust ingredients and press into bottom of greased pie or tart pan. Put in freezer while mixing up filling.
Whip up filling, adding one ingredient at a time, till all smooth. Pour into crust and bake 1-1.5 hours or until filling is firm and toothpick inserted into the center comes out clean. Refrigerate overnight/at least 5 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user KATIE123080.
Combine crust ingredients and press into bottom of greased pie or tart pan. Put in freezer while mixing up filling.
Whip up filling, adding one ingredient at a time, till all smooth. Pour into crust and bake 1-1.5 hours or until filling is firm and toothpick inserted into the center comes out clean. Refrigerate overnight/at least 5 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user KATIE123080.
Nutritional Info Amount Per Serving
- Calories: 302.8
- Total Fat: 14.1 g
- Cholesterol: 28.4 mg
- Sodium: 230.2 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 0.7 g
- Protein: 5.6 g
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