Pumpkin Cheesecake
443
Photo by Viana Boenzli
The first time I made this pumpkin cheesecake recipe, there were no leftovers to take home...they ate it all! Guess I'll just have to make another one.
12
Crust:
10 oz graham crackers or gingersnaps
1-1/2 sticks unsalted butter ( melted )
Pumpkin Cheesecake Filling:
1 lb Philadelphia cream cheese ( softened )
3/4 c granulated sugar
16 oz pure pumpkin puree
2 large eggs
1 Tbsp flour
1-1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp vanilla extract
Whipped Cream :
1 c heavy cream
2 Tbsp granulated sugar
1 tsp vanilla extract
10 oz graham crackers or gingersnaps
1-1/2 sticks unsalted butter ( melted )
Pumpkin Cheesecake Filling:
1 lb Philadelphia cream cheese ( softened )
3/4 c granulated sugar
16 oz pure pumpkin puree
2 large eggs
1 Tbsp flour
1-1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp vanilla extract
Whipped Cream :
1 c heavy cream
2 Tbsp granulated sugar
1 tsp vanilla extract
Nutritions
Calories
578
Sodium
211mg
8% DV
Fat
37g
57% DV
Protein
5g
10% DV
Carbs
54g
18% DV
Fiber
3g
12% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 23g 115%
Polysaturated Fat 2g 17%
Monosaturated Fat 11g 71%
Cholesterol 117mg 39%
Sodium 211mg 8%
Potassium 516mg 14%
Protein 5g 10%
% DAILY VALUE*
Total Carbohydrate
Fiber 3g 12%
Sugar 28g 57%
Vitamin A 2277IU 45%
Vitamin B6 0.54mg 27%
Vitamin C 2mg 4%
Calcium 73mg 7%
Iron 2mg 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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