Pumpkin Cheesecake with Gingersnap Crust (GF)

Pumpkin Cheesecake with Gingersnap Crust (GF)
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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
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Number of Servings: 8


    Gluten Free Ginger Snaps, 1 3/4 c., finely crushed
    Corn Oil, 3 tbsp

    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


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.

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