Pumpkin Cheesecake with Gingersnap Crust

Name: Pumpkin Cheesecake with Gingersnap Crust
Total time: 110 min
Ingredients: 1, 7- ounce package Tate’s Bake Shop Gluten-Free Ginger Zinger Cookies or enough low-FODMAP cookie crumbs of choice to measure 1 1/3 to 1 1/2 cups; 2 tablespoons unsalted butter (melted); 4, 8- ounce (227 g) containers Green Valley Lactose Free Cream Cheese, at room temperature; 3/4 cup (149 g) sugar; 1 cup (269 g) canned pumpkin purée; 1 teaspoon cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon freshly grated nutmeg; 1/2 teaspoon vanilla extract; 5 large eggs (at room temperature, whisked very well in a bowl); 1 cup (227 g) Green Valley Lactose Free Sour Cream, at room temperature

www.fodmapeveryday.com

Pumpkin cheesecake on a low FODMAP diet? YES, if it's our version using lactose-free dairy products and gluten-free gingersnap cookies from Tate's.

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Ingredients

1, 7- ounce package Tate’s Bake Shop Gluten-Free Ginger Zinger Cookies or enough low-FODMAP cookie crumbs of choice to measure 1 1/3 to 1 1/2 cups
2 tablespoons unsalted butter (melted)
4, 8- ounce (227 g) containers Green Valley Lactose Free Cream Cheese, at room temperature
3/4 cup (149 g) sugar
1 cup (269 g) canned pumpkin purée
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
5 large eggs (at room temperature, whisked very well in a bowl)
1 cup (227 g) Green Valley Lactose Free Sour Cream, at room temperature