Try this Pumpkin Cheesecake recipe, or contribute your own.
Suggest a better descriptionCrust: Mix crumbs, sugar and melted butter. Press into 9" x 13" pan. Cream Cheese Layer: Cream the cheese and gradually beat in sugar. Add beaten eggs slowly. Beat well until mixture is smooth. Pour over crust and bake at 350 degrees for 20 minutes. Pumpkin Layer: Soften gelatin in water. Cook together pumpkin, carrot, egg yolks, milk, 1/2 cup sugar, salt and cinnamon until thickened. Remove from heat. Add softened gelatin. Cool mixture. Beat egg whites with 1/4 cup sugar until soft peaks form. Fold into cooled mixture. Pour over cream cheese layer. Refrigerate.
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Serving Size: 1 Serving (1776g) | ||
Recipe Makes: Servings | ||
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Calories: 4055 | ||
Calories from Fat: 2160 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 240g | 320 % | |
Saturated Fat 117.3g | 587 % | |
Monounsaturated Fat 70.8g | ||
Polyunsanturated Fat 27.3g | ||
Cholesterol 1433.7mg | 441 % | |
Sodium 4543mg | 157 % | |
Potassium 2123.2mg | 56 % | |
Total Carbohydrate 411.5g | 121 % | |
Dietary Fiber 23.9g | 95 % | |
Sugars, other 387.7g | ||
Protein 78.9g | 113 % | |
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: 4055
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