Try this Pumpkin Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling. In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust lined pan. Place in a shallow baking pan in the oven. Bake for 35-40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving.
Decorate with sugared pumpkin seeds and serve with caramel sauce and powdered sugar, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 247 | ||
Calories from Fat: 167 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 89.3mg | 27 % | |
Sodium 10613.2mg | 366 % | |
Potassium 99.5mg | 3 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 16.5g | ||
Protein 3.5g | 5 % | |
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: 247
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