Gluten-Free Pumpkin Pie Cheesecake
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Gluten-Free Pumpkin Pie Cheesecake calories by ingredient
Introduction
Since becoming aware that I must stay Gluten free I have been experimenting with foods I enjoy. Creating not just Gluten free versions, but overall healthier in general. Since becoming aware that I must stay Gluten free I have been experimenting with foods I enjoy. Creating not just Gluten free versions, but overall healthier in general.Number of Servings: 6
Ingredients
-
Crust
3 cups Gluten Free Chocolate Chex cereal(could opt for Cinnamon and not use peanut butter below)
2 TBSP Butter
2 TBSP Coconut Oil
1 TBSP Natural Peanut Butter
Filling
2 Packages (16 ounces total) Fat Free Cream Cheese
1/2 cup Canned Pumpkin
1 scoop Whey Isolate(I used Peanut Butter, Vanilla Works), this is optional.
1/2 cup Sugar
1/2 TSP Vanilla extract
1/2 TSP Cinnamon
1/8 TSP Nutmeg
2 Large Eggs (I prefer cage free)
Directions
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.