Pumpkin Spice Cheesecake
- 8 Servings
- 500 Calories per Serving
Ingredient List
Gingersnap Crust:
- 1/2 cup pecans, finely chopped
- 1 1/2 cups crushed gingersnap cookies (about 24)
- 1/3 cup butter, melted
Pie filling:
- 1 envelope unflavored gelatin
- 1/4 cup boiling water
- 2 packages (8-oz each) cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Dash of allspice
- 3/4 cup canned pumpkin (from a 15-oz can)
- 1/2 cup Mountain High® original or lowfat vanilla yoghurt
Preparation
- Preheat oven to 350°F. To make Crust, in a medium bowl, mix all Gingersnap Crust ingredients with a fork. Press crumb mixture into a 9-inch pie plate, pressing crumbs evenly in bottom and up side of plate.) Bake at 350°F for 10 minutes. Allow to cool completely.
- To make the filling, place gelatin in a small bowl, add the boiling water, and stir to dissolve. Set aside.
- In a large bowl, mix cream cheese with sugar, cinnamon, ginger, nutmeg, and allspice until well blended. Fold in pumpkin, then Mountain High Yoghurt. Gently stir in dissolved gelatin.
- Spoon mixture into cooled pie crust. Cover and refrigerate for at least 3 hours or until set.
Nutrition Information
Nutrition Information (Amount per serving)
Total Fat 35g 53%, Saturated Fat 17g 84%, Cholesterol 80mg 26%, Sodium 400mg 17%, Potassium 220mg 6%, Total Carbohydrate 38g 13%, Dietary Fiber 2g 10%, Vitamin A 90%, Vitamin C 0%, Calcium 10%, Iron 8%, Vitamin D 4%, Vitamin E 4%, Thiamin 10%, Riboflavin 10%, Niacin 6%, Vitamin B6 4%, Folic Acid 6%, Vitamin B12 2%, Pantothenic Acid 6%, Phosphorus 15%, Magnesium 8%, Zinc 6%, Selenium 15%, Copper 8%, Manganese 35%
Nutrition Other (Amount per serving)
Calories 500, Calories from Fat 310, Trans Fat 1g, Monounsaturated Fat 10g, Polyunsaturated Fat 4g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 23g, Protein 7g, Beta-Carotene 110%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 0, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 1, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 5 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 1c, Fats & Oils 2tsp
