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Paradise Pumpkin Cheesecake

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Submitted by Tiffany2005

YIELD

1 cake

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

Crust
1 237
½ 118
CUP ML NUTS
finely
¼ 59
CUP ML MARGARINE
melted
½ 2.5
TEASPOON ML GINGER
Cheese layer
8 231.2
OUNCE ML/G CREAM CHEESE
¼ 59
CUP ML SUGAR
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
EACH EACH EGGS
Pumpkin layer
16 462.4
OUNCE ML/G PUMPKIN
canned
5 144.5
OUNCE ML/G EVAPORATED MILK
½ 118
CUP ML SUGAR
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML SALT
Topping
79
CUP ML MARGARINE
1 237
CUP ML BROWN SUGAR *
1 237
CUP ML WALNUTS
chopped

Directions

Combine all crust ingredients.

Press into bottom of 9 inch springform pan.

Combine all cheese layer ingredients.

Pour over crust.

Combine all pumpkin layer ingredients. Pour over cream cheese layer.

Bake at 325℉ (160℃). for 1½ hours or until set. Combine topping ingredients.

Pour over top and put back in oven.

Bake 5 to 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 1029 70% from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 22g 108%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 949mg 40%
Total Carbohydrate 21g 21%
Dietary Fiber 8g 31%
Sugars g
Protein 46g
Vitamin A 418% Vitamin C 10%
Calcium 20% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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