Praline and Pumpkin Harvest Cheesecake
16
16
Ingredients
| crust | |||
| ¾ | cup |
graham wafer crumbs
|
* |
| ½ | cup |
pecans
finely chopped |
|
| ¼ | cup |
brown sugar
|
* |
| 3 | tablespoons |
butter
or margarine |
|
| filling | |||
| 3 (250g) | package |
cream cheese
softened |
|
| ½ | cup |
brown sugar
|
* |
| ½ | cup |
sugar
granulated |
|
| 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
|
|
Directions
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.
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?
