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Pumpkin Cheesecake With Gingersnap Crust
FODMAPEVERYDAY.COM12Ingredients
2Hours
300Calories
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Ingredients
US|METRIC
18 SERVINGS
- 1 pkg. ginger cookies (Tate’s Bake Shop Gluten-Free Ginger Zinger, 7-ounce)
- 2 Tbsp. unsalted butter (melted)
- 4 containers cream cheese (8-ounce, 227 g, Green Valley Lactose Free, at room temperature)
- 3/4 cup sugar (149 g)
- 1 cup pumpkin purée (269 g canned)
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg (freshly grated)
- 1/2 tsp. vanilla extract
- 5 large eggs (at room temperature, whisked very well in a bowl)
- 1 cup sour cream (Green Valley Lactose Free, at room temperature, 227 g)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium260mg11% |
| Potassium150mg4% |
| Protein6g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber<1g3% |
| Sugars14g |
| Vitamin A60% |
| Vitamin C2% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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