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Pumpkin Harvest Cheesecake















Trans-fat Free, Good source of fiber


¾ cup chocolate wafer crumbs
cup pecans
finely chopped
3 tablespoons butter
1 ½ cups canne pumpkin purée
3 large eggs
room temperature
½ cup brown sugar
firm packed
1 ½ teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
3 packages cream cheese
softened, 8 ounces each
½ cup sugar
1 tablespoon cornstarch


Crust: Heat oven to 350℉ (180℃) F Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50 to 55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker's Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 55267% of calories from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 251mg 84%
Sodium 307mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 312% Vitamin C 7%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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