Dessert

Pumpkin Cheesecake (Eggless) is for Dessert.

Pumpkin Cheesecake (Eggless) takes 15 minutes to prepare.

Pumpkin Cheesecake (Eggless) takes 60 minutes to cook.

Pumpkin Cheesecake (Eggless) makes 16 servings.

The ingredients for Pumpkin Cheesecake (Eggless) are:

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

Here is how you make Pumpkin Cheesecake (Eggless):

Preheat oven to 350*Melt butterCrush Grahm CrackersAdd butter to grahm cracker crumbsPress into bottom of pan (I used my 8 in spring form pan)Cream together cream cheese, sugar and vanilla. Fold in pumpkin PureeMix in Spice and CornstarchPour mixture over grahm cracker crumb mixtureBack for 50-60 minutes or until firm and golden brownLet cool for 1-2 hoursCover and refrigerate leftovers ( store up to 5 days ) Serving Size: Makes 16 1 inch pieces for 8 inch pie panNumber of Servings: 16Recipe submitted by SparkPeople user BUNNYBRATTZ.

The nutritional information for Pumpkin Cheesecake (Eggless) is:

• 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

The dietary needs meet for Pumpkin Cheesecake (Eggless) is Vegetarian