Easy No Bake Pumpkin Cheesecake with Ginger Snap Crust

23 Sep

no bake pumpkin cheesecake pie

Only 8 grams total carbs per serving.

INGREDIENTS

1 package gelatine
16 tbsp Philidelphia cream cheese
16 tbsp Heavy cream
1 cup sweetener of choice (equal to 1 cup sugar)
1 cup canned pumpkin

1 1/2 cup ginger snap cookie crumbs serving ginger cookies
6 tbsp Butter, salted

DIRECTIONS

Preheat oven to 350 degrees. Combine cookie crumbs and melted butter and press into pie pan. Bake for 8-10 minutes. Allow to cool.

Put gelatine into a small bowl. Add 1/4 cup boiling water and stir. Set aside.
Using a hand blender, whip cream cheese. Add sweetener. Slowly add cream. Then add the pumpkin and gelatin.
Pour into pie shell. Chill until set. At least 2 hours.

Serving Size: makes 8 servings

Nutritional Info

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 300.9
  • Total Fat: 27.4 g
  • Cholesterol: 83.2 mg
  • Sodium: 207.9 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.3 g
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5 Responses to “Easy No Bake Pumpkin Cheesecake with Ginger Snap Crust”

  1. veezygosquatch September 25, 2015 at 6:53 am #

    I’m addicted to cheesecake so I’ll be trying this for sure.

  2. Martha Hinkle November 17, 2016 at 7:46 pm #

    The recipe says “1 c. pumpkin, canned 1/2 cup” Does that mean 1 c. FRESH or 1/2 c. canned? THe reason I ask is because there is a blank line after the pumpkin ingredient and I wasn’t sure if an ingredient was missing, ie 1 c, pumpkin canned and 1/2 c. ??. or if somehow it is just showing up that way on my screen. Thanks!

    • fitartist November 17, 2016 at 8:10 pm #

      Hi Martha. That is a typo! Thanks for pointing it out. It should read 1 cup canned pumpkin. I will edit that right away. I hope you enjoy the recipe! And have a great Thanksgiving!
      Laura

      • Martha Hinkle November 19, 2016 at 4:19 am #

        You are quite welcome. I’m type 1 diabetic and ALWAYS looks for lo=carb yummy stuff! Hope your Thanksgiving is blessed as well!

Trackbacks/Pingbacks

  1. Pumpkin Recipes | Fit Chick's Kitchen - October 12, 2015

    […] Easy No Bake Pumpkin Cheesecake with Ginger Snap Crust […]

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