Don't miss another issue…      Subscribe

Nathan's Pumpkin Cheesecake

 
824c92630e83fa51362a 550
48

When you just can't decide which one you're craving.

Yield

12

servings

Prep

15

min

Cook

hrs

Ready

hrs

Trans-fat Free
 

Ingredients

473 ml ginger snap cookies
finely crushed
*
79 ml butter
melted
237 ml sugar
15 ml pumpkin pie spice
5 ml vanilla extract
4 large eggs
924.8 ml/g cream cheese
softened
433.5 ml/g canne pumpkin purée

Directions

Pre-heat oven to 350℉ (180℃).

Combine cookie crumbs and butter then press onto bottom and up the side of a 9-inch spring form pan.

Beat cream cheese and sugar in large bowl with mixer until well blended.

Add pumpkin, spice and vanilla, mix well.

Add the eggs one at a time mixing on low speed after each one just until blended.

Pour into crust and bake approximately 1½ hours or until center is almost set.

Loosen cake from side of pan and let cool before removing completely.

Refrigerate about 3 or 4 hours until chilled.

Serve to your adoring fans.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 62673% of calories from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 31g 156%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 436mg 18%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 25g
Vitamin A 213% Vitamin C 4%
Calcium 13% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed