Thanksgiving

Pumpkin Cheesecake with Gingersnap Crust (GF) is for Dessert.

Pumpkin Cheesecake with Gingersnap Crust (GF) takes 15 minutes to prepare.

Pumpkin Cheesecake with Gingersnap Crust (GF) takes 75 minutes to cook.

Pumpkin Cheesecake with Gingersnap Crust (GF) makes 8 servings.

The ingredients for Pumpkin Cheesecake with Gingersnap Crust (GF) are:

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

Here is how you make Pumpkin Cheesecake with Gingersnap Crust (GF):

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: 8Recipe submitted by SparkPeople user KATIE123080.

The nutritional information for Pumpkin Cheesecake with Gingersnap Crust (GF) is:

• 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

The dietary needs meet for Pumpkin Cheesecake with Gingersnap Crust (GF) is Gluten Free