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Pumpkin Cheesecake With Gingersnap Crust, Light - Recipe Cost

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6 Tbsp. reduced fat extra virgin olive oil margarine melted
3 x egg whites
Ingredients Per Serving Qty Common Price Price per Serving
1 1/2 c. gingersnap crumbs 2 tablespoons
$5.49 per 16 ounces
$0.36
2 Tbsp. sugar 1/2 teaspoon
$1.44 per pound
$0.01
vegetable cooking spray 0.08 spray
$2.99 per 6 ounces
$0.00
16 ounce lowfat cream cheese softened 1 1/3 oz
$2.80 per 8 ounces
$0.47
2/3 c. dark brown sugar 2 2/3 teaspoons
$2.79 per 2 pounds
$0.04
2/3 c. granulated sugar 2 2/3 teaspoons
$1.44 per pound
$0.04
2 lrg Large eggs 1/6 eggs
$2.53 per 12 items
$0.04
1 c. canned plain pumpkin puree 1 tablespoon
n/a
 
1/4 tsp salt 0.02 teaspoon
$2.91 per 16 ounces
$0.00
2 Tbsp. flour 1/2 teaspoon
$2.99 per 5 pounds
$0.00
1/2 tsp grnd dry ginger 0.04 teaspoon
$2.39 per ounce
$0.01
1/2 tsp grnd cinnamon 0.04 teaspoon
$2.99 per 4 ounces
$0.00
1/4 tsp allspice 0.02 teaspoon
$18.00 per pound
$0.00
2 c. lowfat lowfat sour cream 2 tablespoons
$2.65 per 16 ounces
$0.22
1 tsp pure vanilla extract 0.08 teaspoon
$8.00 per 8 fluid ounces
$0.01
6 Tbsp. granulated sugar 1 1/2 teaspoons
$1.44 per pound
$0.02
Total per Serving $1.21
Total Recipe $14.53
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