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Pumpkin Cheesecake 2

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Submitted by evon

YIELD

servings

PREP

20 min

COOK

50 min

READY

80 min

Ingredients

crust
1 237
1 15
TABLESPOON ML SUGAR
4 6E+1
TABLESPOONS ML BUTTER
or margarine, melted
filling
16 16
OZ. OZ. CREAM CHEESE
softened
¾ 177
CUP ML SUGAR
1 1
CAN CAN PUMPKIN *
1 ¼ 6.3
TEASPOONS ML CINNAMON
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML SALT
2 2
LARGE LARGE EGGS
topping
2 473
CUPS ML SOUR CREAM
2 3E+1
TABLESPOONS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
12 12
EACH EACH PECAN HALVES *

Directions

crust ingredients:

Press into bottom of an 9 inch springform pan; chill.

For filling, beat cream cheese and sugar in a large mixing bowl until well blended.

Beat in pumpkin, spices and salt.

Add eggs, one at a time, beating well after each.

Pour into crust. Bake at 350℉ (180℃) for 50 minutes.

Meanwhile, for topping, combine sour cream, sugar and vanilla.

Spread over filling; return to the oven for 5 mintues.

Cool on rack; chill overnight.

Garnish each slice with a pecan half.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 1009 70% from fat
 % Daily Value *
Total Fat 78g 120%
Saturated Fat 48g 239%
Trans Fat 0g
Cholesterol 310mg 103%
Sodium 705mg 29%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 10%
Sugars g
Protein 33g
Vitamin A 245% Vitamin C 6%
Calcium 27% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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