Recipe by: Southern Living Magazine Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a 9-inch springform pan. Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy. Add pumpkin and next 5 ingredients. Pour into prepared crust. Bake at 350 for 30 minutes. Reduce oven temperature to 225, and bake 1 hour. Cool on a wire rack 5 minutes. Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and chill overnight. NOTE: To reduce fat and calories, you can substitute reduced-fat cream cheese, light sour cream, low-fat sweetened condensed milk, and 3/4 cup egg substitute for 3 eggs. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #784 by Bill
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 17|
|Calories from Fat: 269 (63%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 14.3g||72 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 252.8mg||78 %|
|Sodium 334.8mg||12 %|
|Potassium 329.3mg||9 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 27.8g|
|Protein 11.4g||16 %|
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Calories per serving: 425
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