Easy Pumpkin Cheesecake

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Portions:
8

Serving Size:
1/8 pie

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian

Ingredients

  • 1 Nabisco® ‘Nilla® wafer crumb 9" pie crust
  • 1 egg white
  • 16 ounces cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup liquid egg substitute
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 8 tablespoons frozen dessert topping

Preparation

  1. Preheat over to 375º F.  Brush pie crust with egg white and bake for 5 minutes. Reduce oven heat to 350º F.
  2. Combine softened cream cheese, sugar and vanilla in a large bowl. Beat with mixer at high speed until smooth.
  3. Beat in egg substitute.  Add pumpkin puree and pumpkin pie spice and blend until smooth. 
  4. Pour pumpkin mixture into pie shell and bake 40 to 50 minutes until center is set.  Cool pie, then refrigerate.
  5. Cut into 8 slices. Serve each slice with 1 tablespoon desssert topping.

Helpful hints

  • Pumpkin is high in potassium but the amount of potassium for one piece of cheesecake is only 126 mg since only 1/2 cup pumpkin is used in the recipe.

Nutrients per serving

Calories 365

Protein 6 g

Carbohydrates 29 g

Fat 25 g

Cholesterol 58 mg

Sodium 245 mg

Potassium 126 mg

Phosphorus 66 mg

Calcium 11 mg

Fiber 0.7 g

Renal and renal diabetic food choices

  • 2 starch
  • 1 milk
  • 3 fat
  • 1 high-calorie

Carbohydrate choices

2

Submitted by: the DaVita dietitian team.

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