Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust Recipe

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust has a very high-calorie, very high-carb, very high-fat and average-protein content. It is a good source of Vitamin A.

The food contains 75g of carbs. The carbohydrate profile of the the food reveals it is average in complex carbs and very high in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its very high sugar content puts it in the bottom 20 percentile. This is a good thing for people watching their sugar intake. With 7 gms of protein, it is average in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Not only that, the very high fat content of this product makes it unsuitable to be eaten when trying to lose weight. A quick glance at the fat profile reveals that it is very high in saturated fats and low in trans fats.

It has an average density of Sodium, thus making it suitable for a low-sodium diet.

Ideally consumed as a Dessert.

Based on the composite nutritive standing Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust has been given a composite ranking of 32, and in moderation.