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Suggest a better descriptionMix crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 325F for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325F for 55 minutes to 1 hour. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minjutes at room temperature before serving. Garnish, if desired. Serve with crackers. Makes 12 to 14 servings. ch. Posted to MM-Recipes Digest V3 #259 Date: Sat, 21 Sep 1996 17:45:39 -0400 From: Cindy J Hartlin
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 12 | ||
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Calories: 299 | ||
Calories from Fat: 174 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 300.1mg | 92 % | |
Sodium 460.6mg | 16 % | |
Potassium 180.5mg | 5 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 16g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
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