Spray bottom of spring pan. Press crumb mixture firmly over bottom of pan. Refrigerate for one hour.
2. Combine milk and orange juice in small saucepan. Sprinkle gelatin over top while cold and let stand for 5 minutes. Whisk gelatin into milk mixture and cook over medium-high heat, stirring constantly, until mixture starts to boil. Remove and cool 5 minutes.
3. Mean while, beat cream cheese, brown sugar, and vanilla on high speed with electric mixture. Add sour cream, pumpkin and spices. Beat medium speed, add milk mixture and beat again until well mixed.
4. Pour batter over crust and smooth top. Cover with plastic wrap and refrigerate for a least 8 hours - over night.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 91 (34%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 27.5mg||8 %|
|Sodium 158.2mg||5 %|
|Potassium 275.6mg||7 %|
|Total Carbohydrate 42g||12 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 41.3g|
|Protein 3.9g||6 %|
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Calories per serving: 270
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