Try this Pineapple Pumpkin Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Place a 9x13 inch pan of hot water on lower rack in oven. Set aside 2 tablespoons of brown sugar. In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin, eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once. Pour batter into 8 inch springform pan coated with vegetable cooking spray. Bake 50 minutes without opening the oven door. Turn off oven. Let stand in oven 1 hour. Immediately run knife around sides of pan. Refrigerate cheesecake 3 hours. Drain pinapple, reserving syrup. Cook reserved syrup, reserved sugar and diced pineapple over medium high heat 8 minutes, or until thick, without stirring. Just before serving, arrange pineapple on top of cheesecake. Drizzle with glaze. Makes 8 servings Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #685 by L979@aol.com on Jul 21, 1997
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 504 | ||
Calories from Fat: 113 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 198.4mg | 7 % | |
Potassium 283.3mg | 7 % | |
Total Carbohydrate 84g | 25 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 83.9g | ||
Protein 16.1g | 23 % | |
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: 504
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