Stir together butter and crushed cookies till well mixed. Using metal spatula, press mixture over bottom and halfway up sides of ungreased ( or 10" springform pan. Bake at 350 for 10-12 minutes, or till lightly browned. In large bowl of electric mixer, beat cream cheese till smooth. Add pumpkin and sugar; beat till light and fluffy, 3-5 min. Beat in flour, spices; then add milk and eggs, beating just til blended. Pour into cooled crust and bake at 350 for 1 1/4 hours or till knife inserted halfway between edge and center comes out clean. Turn oven o, leave door partially ajar and leave cheesecake in oven for 1 hour; then place on rack at cool for at least 2 hours. Remove pan rim. Prepare sour cream topping and spread evnly over cooled cheesecake. Serves 10-12 Per serving: 342 Calories; 10g Fat (43% calories from fat); 6g Protein; 24g Carbohydrate; 80mg Cholesterol; 452mg Sodium Recipe by: Sunset Favorite Recipes Vol. II Posted to recipelu-digest by Vicky Campagna
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 11|
|Calories from Fat: 283 (43%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 434.7mg||134 %|
|Sodium 540.9mg||19 %|
|Potassium 430.6mg||11 %|
|Total Carbohydrate 77.3g||23 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 75.9g|
|Protein 16.9g||24 %|
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Calories per serving: 651
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