gluten free non-dairy pumpking cheesecake <200 calories

CoryIda

This recipe got a seal of approval from my gluten and dairy loving husband



The only problem with this is that the pie crust recipe makes TWO crusts but the pumpkin cheesecake recipe makes THREE pies... figure out the math yourself if you want to make more or less (I'm too lazy).

Pie crust - SUPER easy:
1 box (10 oz) of your favorite gluten free, non-dairy cereal (I used Barbara's Multigrain Puffins)
5 tablespoons melted non-dairy butter/margarine (I used Blue Bonnet Light)
1 egg

Put cereal in food processor and pulse until fairly well ground (slightly smoother than cornmeal).
Add margarine and egg.
Pulse until combined.
Press into two 9" pie pans (I use the cheap ones that come in threes at the grocery store).
Bake at 375 degrees for 10-12 minutes
Set aside or refrigerate if not using right away.


Pumpkin Cheesecake Filling:
2 (8-ounce) packages Tofutti Better Than Cream Cheese, softened
1 cup Tofutti Better Than Sour Cream
1/3 cup SweetLeaf SugarLeaf (sugar/stevia mix)
2 tablespoons Splenda Brown Sugar Blend
1 teaspoon vanilla extract
One (15-ounce) can pure pumpkin purée
2 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
4 eggs


Preheat oven to 350° F.

In a large mixing bowl, beat the cream cheese, sour cream, sugar, brown sugar, and vanilla until smooth.
Add the pumpkin purée and the spices and blend.
Add the eggs one at a time and blend again until mixed.
Pour into the crust(s).
Bake for 40 to 45 minutes, until the center is almost set.
Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes.
Remove from the oven and cool. Refrigerate for several hours, until the cheesecake is completely cooled.


Each pie serves 8

Nutritional info per serving:

PUMPKIN CHEESECAKE FILLING:
Calories: 101
Carbs: 8g Fat: 6g
Protein: 2g
Cholesterol: 36mg
Sodium: 145mg
Sugars: 4g
Fiber: 1g

PIE CRUST:
Calories: 91
Carbs: 14g
Fat: 2g
Protein: 2g
Cholesterol: 13mg
Sodium: 77mg
Sugars: 4g
Fiber: 2g

TOTAL FOR ONE SLICE OF PIE (CRUST & FILLING):
Calories: 192
Carbs: 22g
Fat: 8g
Protein: 4g
Cholesterol: 49mg
Sodium: 222mg
Sugars: 8g
Fiber: 3g

CoryIda

There is almost nothing more irritating than posting a topic and THEN realizing you have a typo in the title.

GRRRR!!

PUMPKIN CHEESECAKE, not "pumpking" cheesecake.

sarah44254

this looks really tasty

questionablemethods

The only problem with this is that the pie crust recipe makes TWO crusts but the pumpkin cheesecake recipe makes THREE pies... figure out the math yourself if you want to make more or less (I'm too lazy).

The answer is: make 6!!! :happy:

Looks super tasty!

tiffanyrose519

Yum! I'll have to try it!

CoryIda

I let my notoriously dairy snob 9 year old son try it this morning and he LOVED it. He was convinced I was lying and it wasn't really dairy free.

Nikkiham520

Sounds delicious!! What type of cereal is this.....a puffed rice or oat type ceral. I have never heard of this brand.

stephabef

Yum! I had the PB Puffins for breakfast this morning

SLaw4215

show previous quotes

The only problem with this is that the pie crust recipe makes TWO crusts but the pumpkin cheesecake recipe makes THREE pies... figure out the math yourself if you want to make more or less (I'm too lazy).

The answer is: make 6!!! :happy:

Looks super tasty!

LOL

CoryIda

Sounds delicious!! What type of cereal is this.....a puffed rice or oat type ceral. I have never heard of this brand.

"Lightly sweetened gluten free whole grain pure oats, brown rice and corn pillows are satisfyingly crunchy, and contain natural prebiotic fiber." (that is from their website)
If you've ever had corn bran, it is like that.

Nikkiham520

Thanks!! I am going to look for that online.

JPsFunkyMojo

There is almost nothing more irritating than posting a topic and THEN realizing you have a typo in the title.

GRRRR!!

PUMPKIN CHEESECAKE, not "pumpking" cheesecake.

A dear buddy of mine once said "pimpkin" which I thought was just too funny.