Try this Pumpkin Pie Cheesecake (Use Sour Cream Topping Too) recipe, or contribute your own.
Suggest a better descriptionStir together butter and crushed cookies till well mixed. Using metal spatula, press mixture over bottom and halfway up sides of ungreased ( or 10" springform pan. Bake at 350 for 10-12 minutes, or till lightly browned. In large bowl of electric mixer, beat cream cheese till smooth. Add pumpkin and sugar; beat till light and fluffy, 3-5 min. Beat in flour, spices; then add milk and eggs, beating just til blended. Pour into cooled crust and bake at 350 for 1 1/4 hours or till knife inserted halfway between edge and center comes out clean. Turn oven o, leave door partially ajar and leave cheesecake in oven for 1 hour; then place on rack at cool for at least 2 hours. Remove pan rim. Prepare sour cream topping and spread evnly over cooled cheesecake. Serves 10-12 Per serving: 342 Calories; 10g Fat (43% calories from fat); 6g Protein; 24g Carbohydrate; 80mg Cholesterol; 452mg Sodium Recipe by: Sunset Favorite Recipes Vol. II Posted to recipelu-digest by Vicky Campagna
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 11 | ||
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Calories: 651 | ||
Calories from Fat: 283 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.5g | 42 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 434.7mg | 134 % | |
Sodium 540.9mg | 19 % | |
Potassium 430.6mg | 11 % | |
Total Carbohydrate 77.3g | 23 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 75.9g | ||
Protein 16.9g | 24 % | |
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: 651
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