From: email@example.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Combine gingersnap crumbs, pecans and margarine and press onto bottom and 1 1/2" up the sides of a 9" springform pan. Bake at 350 for 10 minutes. Combine cream cheese, 1/2 cup sugar, and vanilla. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup of batter. Add remaining sugar, pumpkin, and spices to batter and mix well. Spoon batters alternately over crust and cut through mbatters with knife to make marble effect. Bake at 350 for 55 minutes. Turn off oven and leave pan in oven while it cools down. Loosen cake from rim of pan. Chill. I like to garnish this with little mounds of whipped cream sprinkled with cinnamon. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 10|
|Calories from Fat: 345 (53%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 367.1mg||113 %|
|Sodium 397.5mg||14 %|
|Potassium 308.9mg||8 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 65.4g|
|Protein 14.1g||20 %|
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Calories per serving: 655
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