Try this Pumpkin Apple Cheesecake (Motts) recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350F. In small bowl, combine crust ingredients; press firmly in bottom of 9-inch springform pan. Refrigerate. In large bowl, beat cream cheese until light and fluffy. Gradually add brown sugar; beat well. Add pumpkin and apple sauce; blend well. Add eggs, one at a time, beating well after each addition. Add pumpkin pie spice and cinnamon; beat until smooth. Pour into prepared crust. Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350F for 1 hour or until set. Cool in pan 5 minutes; remove sides of pan. Cool completely. Refrigerate several hours or overnight. Serve with whipped cream. Yields 12 to 16 servings. Notes: Pantry: Motts Regular or Cinnamon Apple Sauce. Pumpkin is one of the newest cheesecake flavors. Our version combines the popular flavors of apple and pumpkin for a perfect fall dessert. >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 795 | ||
Calories from Fat: 583 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.7g | 86 % | |
Saturated Fat 34.5g | 172 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 385.4mg | 119 % | |
Sodium 700.6mg | 24 % | |
Potassium 392.1mg | 10 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 39.3g | ||
Protein 16.8g | 24 % | |
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: 795
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