Try this Pumpkin Walnut Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350°F.
Crust:
In a food processor, pulse walnuts and sugar together until finely ground. Add butter and pulse until mixture looks like moist sand. Press onto bottom and 1 inch up the side of a 9-inch springform pan. Bake for 10 minutes. Cool on wire rack for 10 minutes.
Cheesecake:
Beat cream cheese, granulated sugar, and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 693 | ||
Calories from Fat: 563 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.5g | 83 % | |
Saturated Fat 27.5g | 138 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 393.3mg | 121 % | |
Sodium 409.3mg | 14 % | |
Potassium 517.4mg | 14 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 16g | ||
Protein 18.9g | 27 % | |
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: 693
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