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December 2019 | Recipes

A kidney friendly treat that uses only a small amount of pumpkin, keeping potassium low.

Crust Ingredients

12 gingersnap cookies or  ¾ cup gingersnap cookie crumbs

2 Tablespoons sugar 

2 Tablespoons unsalted butter

¾ cup pumpkin puree

1 large egg

Frozen dessert topping

Filling Ingredients

8 oz package of cream cheese

½ cup sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

Instructions for Crust

  • Grease each cavity of a 12-count mini cheesecake pan.  You can use a muffin pan instead but suggest using muffin liners for easier removal (reduce the number to 10 instead of 12).
  • Add ginger snap cookies to a blender or food processer and blend until you have fine crumbs.
  • Add sugar and butter to cookie crumbs.  Mix until completely combined together.
  • Place crumb mixture evenly into 12 mini cheesecake pan or 10 muffin cavities. Press down firmly on the crumbs to form an even layer.
  • Bake at 325 ° F oven for 10 minutes.  Let cool.

Instruction for filling

  • Use a mixer to beat cream cheese, sugar, vanilla and pumpkin spice and mix until smooth and creamy. Add pumpkin puree and egg mix on low speed until combined.
  • Scoop and distribute evenly into each crust.
  • Bake at 325 ° F oven for 15-20 minutes or until tops of cheese cake are set. Let cool for 1 hour at room temperature and then cover lightly with saran wrap and transfer to fridge to cool 3 hours.
  • Remove from fridge add 1 tablespoon dessert topping to each (optional) and enjoy.

1 mini cheese cake: ~ 156 kcal, 15 g carbohydrate, 9g fat, 122 mg sodium, 66 mg potassium and 26 mg phosphate

*Pumpkin is high in potassium but the amount and portion size used in this recipe is small.

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