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Pumpkin Walnut Cheesecake

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YIELD

1 cake

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

6 173.4
OUNCES ML/G CRACKERS
crushed
1 237
CUP ML SUGAR
¾ 177
CUP ML BROWN SUGAR *
6 9E+1
TABLESPOONS ML BUTTER
melted
24 693.6
OUNCES ML/G CREAM CHEESE
softened
5 5
LARGE LARGE EGGS
16 462.4
OUNCES ML/G PUMPKIN
1 ¾ 8.8
TEASPOONS ML PUMPKIN PIE SPICE
¼ 59

Directions

Blend zwieback crumbs, ¼ cup sugar, and the 6 tablespoons melted butter.

Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan.

Chill. Beat the cream cheese until smooth.

Add the ¾ cup sugar and the ¾ cup brown sugar, beating until well mixed.

Beat in the eggs one at a time, until mixture is light and fluffy.

Beat in the pumpkin pie spice and the heavy cream at low speed.

Mix in the pumpkin.

Pour into prepared pan.

Bake in a slow oven at 350℉ (180℃). for one hour and 35 minutes.

While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts.

After the one hour and 35 minutes, remove the pie from the oven.

Spread the topping over it, and return it to the oven for 10 minutes.

Remove from oven and cool on a wire rack.

Refrigerate for several hours, or overnight.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 1204 69% from fat
 % Daily Value *
Total Fat 93g 143%
Saturated Fat 55g 277%
Trans Fat 0g
Cholesterol 521mg 174%
Sodium 855mg 36%
Total Carbohydrate 25g 25%
Dietary Fiber 4g 17%
Sugars g
Protein 48g
Vitamin A 441% Vitamin C 9%
Calcium 23% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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