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Fluffy Pumpkin Pie Cheesecake


Pumpkin Pie Cheesecake recipe













Trans-fat Free, Good source of fiber


3 tablespoons butter
or margarine, melted
8 ounces cream cheese
1 can milk, sweetened condensed
16 ounces canne pumpkin purée
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon vanilla extract
2 large eggs


Preheat oven to 350℉ (180℃).

Grease 9 inch pie plate. In small bowl, combine crumbs and butter; press firmly on bottom of prepared pie plate.

In large bowl, with electric mixer at medium speed, beat cream cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth.

Add pumpkin, pie spice, salt and vanilla; mix well.

Stir in eggs. Pour mixture into prepared crust.

Bake 50 to 55 minutes, or until center is set. Cool in pan on wire rack.

Refrigerate 2 hours, or until chilled.


* not incl. in nutrient facts

Add review




Crumbs? What crumbs?

about 3 years ago

Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 35880% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 192mg 64%
Sodium 568mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 14%
Sugars g
Protein 18g
Vitamin A 397% Vitamin C 9%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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