By fodmapeveryday.com
Pumpkin Cheesecake with Gingersnap Crust
Instructions
Prep:20minCook:1h 30min
Our Pumpkin Cheesecake with Gingersnap Crust takes advatnage of Tate's gluten free ginger cookies and Green Valley Organics cream cheese and sour cream. Source these products out before starting!Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) cheesecake; 18 servings
Updated at: Thu, 21 Nov 2024 15:05:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories292.3 kcal (15%)
Total Fat23.2 g (33%)
Carbs20.6 g (8%)
Sugars16.5 g (18%)
Protein4.3 g (9%)
Sodium208.1 mg (10%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
1 x 7 ounceGluten-Free Ginger Zinger Cookies
package, or enough low-FODMAP cookie crumbs of choice to measure 1 1/3 to 1 2 cups
2 tablespoonsunsalted butter
melted
4 x 8 ounceLactose Free Cream Cheese
227 g, containers, at room temperature
¾ cupsugar
1 cupcanned pumpkin purée
1 teaspooncinnamon
½ teaspoonground ginger
¼ teaspoonground cloves
¼ teaspoonnutmeg
freshly grated
½ teaspoonvanilla extract
5eggs
large, at room temperature, whisked very well in a bowl
1 cupLactose Free Sour Cream
at room temperature
Instructions
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