Prepare 9" springform pan (butter sides and bottom). Combine graham or vanilla wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan. Chill. In large bowl, beat cream cheese until light. Gradually add sugar, flour and spices. Beat in eggs, 1 at a time, blending well. Add pumpkin puree and blend well. Pour batter into chilled pan and bake in center of oven at 325 F for 90 minutes. Turn off heat and let cake stand for 30 min. with door open. Cool on rack and then chill for 2 hours for about 2 hours. Serve with whipped cream.
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|Serving Size: 1 Serving (3699g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5554 (52%)|
|Amt Per Serving||% DV|
|Total Fat 617.1g||823 %|
|Saturated Fat 300.2g||1501 %|
|Monounsaturated Fat 179.1g|
|Polyunsanturated Fat 58.9g|
|Cholesterol 7690.3mg||2366 %|
|Sodium 5809.8mg||200 %|
|Potassium 3772.9mg||99 %|
|Total Carbohydrate 1064.8g||313 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 1052.8g|
|Protein 261.1g||373 %|
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Calories per serving: 10634
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