Photo: Toa Heftiba
Pumpkin and ginger cheesecake
10 ingredients
1 hr
Makes 4 individual cheesecakes
openrecipes
Turn leftover pumpkin pulp into a delicious dessert with these individual no-bake cheesecakes.
Estimated Nutrition (whole recipe, rough)
469
Calories
5g
Protein
34g
Fat
37g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g/10½oz pumpkin
- 25g/1oz butter
- 2 tbsp caster sugar
- 3 tbsp ginger syrup (from a jar of stem ginger
- 200ml/7fl oz double cream
- 200g/7oz cream cheese
- 100g/3½oz thick Greek yoghurt
- 3 pieces stem ginger
- 10 gingernut biscuits
- 50g/1¾oz melted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes