Try this Pumpkin Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
In food processor, pulse crackers and wafers until coarsely ground. Add a pinch of salt and pulse again. With machine running, drizzle in butter and mix until evenly combined. Pat mixture in bottom and partly up sides of 9-inch springform pan.
In a large bowl, using a mixer on medium-high speed, beat cream cheese and brown sugar until smooth, scrapping down sides as needed. Mix in flour and a pinch of salt; beat in eggs, one at a time on medium - low speed. Mix in pumpkin puree and pumpkin pie spice on low speed until combined.
Spread cream cheese filling over crust. Bake until just set in center, 45 to 50 minutes. Turn oven off and keep door slightly ajar to cool slowly, 10 minutes. Remove to a wire rack and let cool to room temperature, about 1 hour.
Refrigerate until chilled, at least 4 hours or overnight. Remove sides of pan and decorate with whipped cream and additional cookie crumbs, if desired. Can be made up to 3 days ahead.
Per serving: 280 calories, 29g carbs, 4g protein, 17g fat, 75mg chol, 190g sodium, 1g fiber.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 225 | ||
Calories from Fat: 126 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 39.6mg | 12 % | |
Sodium 184.8mg | 6 % | |
Potassium 114.6mg | 3 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 21.5g | ||
Protein 2.9g | 4 % | |
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: 225
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