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Praline and Pumpkin Harvest Cheesecake















Trans-fat Free, Good source of fiber


¾ cup graham wafer crumbs
½ cup pecans
finely chopped
¼ cup brown sugar
3 tablespoons butter
or margarine
3 (250g) package cream cheese
½ cup brown sugar
½ cup sugar
3 large eggs
1 ½ cups canne pumpkin purée
(375 ml)
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
and ginger (each)
2 tablespoons milk
1 tablespoon cornstarch


Crust: Combine ingredients. Press firmly onto bottom and ½ inch up side on 9 inch springform pan; chill.

Filling: In a large bowl, using electric mixer, beat cream cheese and sugars until smooth.

Beat in eggs, one at a time, until just blended.

Beat in pumpkin, spices, mild and cornstarch until thoroughly combined.

Pour into pan. Bake at 350℉ (180℃) for 50 to 55 minutes, or until center of cake is just set.

Remove cake form oven and run knife around sides of pan. Cool at room temperature.

Chill, covered, overnight.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 58769% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 22g 109%
Trans Fat 0g
Cholesterol 252mg 84%
Sodium 310mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 18%
Sugars g
Protein 24g
Vitamin A 313% Vitamin C 7%
Calcium 13% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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