Pumpkin Cheesecake with Gingersnap Crust (GF)
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pumpkin Cheesecake with Gingersnap Crust (GF) calories by ingredient
Number of Servings: 8
Ingredients
-
Crust:
Gluten Free Ginger Snaps, 1 3/4 c., finely crushed
Corn Oil, 3 tbsp
Filling:
Low fat cream cheese, 1/2 block
Greek Yogurt, Plain Non-fat, 1/3 cup
Light Coconut Milk, 3/4 cup
Egg Substitute, 1/4 cup
Brown Sugar, 1/2 cup, packed
Salt, pinch
Pumpkin, canned, without salt, 1/2 can (about 3/4 cup)
Vanilla Extract, .5 tsp
Rum Extract, .5 tsp
Cinnamon, .5 tsp
Nutmeg, .5 tsp
Ginger, .25 tsp ground
Directions
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.
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