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RECIPE
14 INGREDIENTS12 STEPS2hr 15min

Pumpkin Cheesecake

4.0
3 Ratings
Complete your healthy holiday with this twist on traditional pumpkin pie: smooth, rich, and delicious pumpkin cheesecake in a super easy-to-make homemade gingersnap crust! This recipe requires a Blendtec or Vitamix and was created by Blendtec.
Pumpkin Cheesecake Recipe | SideChef
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Complete your healthy holiday with this twist on traditional pumpkin pie: smooth, rich, and delicious pumpkin cheesecake in a super easy-to-make homemade gingersnap crust! This recipe requires a Blendtec or Vitamix and was created by Blendtec.
BlenderBabes
Our mission is to make it easier to prepare whole foods recipes using a high powered blender to LIVE HEALTHIER, and help everyone make homemade food!
http://www.blenderbabes.com
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BlenderBabes
Our mission is to make it easier to prepare whole foods recipes using a high powered blender to LIVE HEALTHIER, and help everyone make homemade food!
http://www.blenderbabes.com
2hr 15min
Total Time
$2.89
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
40
Ginger Snap Cookies
1/2 cup
Walnuts , toasted
1/2 Tbsp
Ground Cinnamon
1 cup
Coconut Palm Sugar
or Raw Sugar
1/4 cup
Butter , melted
2 Tbsp
Water
1 pckg
Neufchâtel Cheese , softened
2 pckg
Fat-Free Cream Cheese , softened
1/2 tsp
1/2 Tbsp
Pumpkin Pie Spice
to taste
Whipped Cream
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Nutrition Per Serving

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CALORIES
695
FAT
33.1 g
PROTEIN
20.6 g
CARBS
81.9 g

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C). Cover bottom and sides of a 9-inch springform pan with aluminum foil.
Step 2
Add Ginger Snap Cookies (40) and Walnuts (1/2 cup) to the blender, and secure the lid.
Step 3
For Blendtec and Vitamix, select speed 1, and run for 5 seconds. Add Butter (1/4 cup) , Water (2 Tbsp) , and Ground Cinnamon (1/2 Tbsp) to blender, and secure lid. Select speed 1, and run for 10 seconds.
Step 4
For Blendtec, if blade is spinning freely, stop the machine and scrape ingredients towards the blade. Reblend until combined. For Vitamix, use the tamper to press ingredients into the blade.
Step 5
Press crust evenly into spring form pan along bottom and up sides, about 1 inch.
Step 6
For the filling, if using a Blendtec, clean blender, then add Canned Pumpkin Purée (3/4 cup) , Eggs (3) , Neufchâtel Cheese (1 pckg) , Fat-Free Cream Cheese (2 pckg) , Coconut Palm Sugar (1 cup) , Vanilla Extract (1 Tbsp) , Kosher Salt (1/2 tsp) , and Pumpkin Pie Spice (1/2 Tbsp) to the blender.
Step 7
Secure lid and select batters. Run for one cycle. If necessary, scrape ingredients towards the center and run a second time.
Step 8
If using a Vitamix, clean blender, and place pumpkin puree, eggs, softened neufchatel cheese, softened fat-free cream cheese, coconut palm sugar, vanilla extract, kosher salt, and pumpkin pie spice into the blender.
Step 9
Secure lid. Select variable 1. Turn machine on, and slowly increase speed to variable 4 or 5. Blend for 20-25 seconds, or until smooth.
Step 10
Pour filling over crust. Place spring form pan inside of larger pan that is 2-3 inches deep that will not leak. Pour approximately 1 inch of boiling water into the larger pan.
Step 11
Carefully place pan in oven, and bake 90 minutes. Cool cheesecake completely, and then place in refrigerator until sufficiently chilled, about 10-12 hours.
Step 12
Serve alone, or with your favorite Whipped Cream (to taste) topping. Enjoy!
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Nutrition Per Serving
Calories
695
% Daily Value*
Fat
33.1 g
42%
Saturated Fat
15.5 g
78%
Trans Fat
0.0 g
--
Cholesterol
112.2 mg
37%
Carbohydrates
81.9 g
30%
Fiber
1.6 g
6%
Sugars
43.2 g
--
Protein
20.6 g
41%
Sodium
1020.7 mg
44%
Vitamin D
0.4 µg
2%
Calcium
264.0 mg
20%
Iron
2.1 mg
12%
Potassium
314.4 mg
7%
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