Pumpkin Cheesecake (Eggless)

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Nutritional Info

Servings Per Recipe: 16
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

View full nutritional breakdown of Pumpkin Cheesecake (Eggless) calories by ingredient

Introduction

Eggless cheesecake for people with egg allergies Eggless cheesecake for people with egg allergies

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 16

Ingredients

Pumpkin Puree (15oz) 1 can

Cream Cheese 16 oz ( use your favorite kind )

Light Brown Sugar 3/4 cup

Vanilla 1 tbsp

Pumpkin Pie Spice 1 tbsp

Cornstarch 2 tbsp

Honey Maid Grahm Crackers 9 Rectangle bars (1 pk)

Butter 1/4 cup

Tips

You can substitute your favorite ingredients with the ones I used. I was only working with the things I had at that time.

Directions

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.