A rich and creamy alternative to pumpkin pie
Preheat oven to 350°F. Place an oven-safe dish of water on the lowest rack.
In a small bowl, combine all crust ingredients until evenly combined. Empty contents into a 9" springform pan and press down to evenly cover the bottom of the pan.
In a large bowl, cream together the cream cheese and sugar. Add the eggs, egg yolk and vanilla. Beat until smooth. Stir in the pumpkin, sour cream, spice and flour. Pour into the springform pan.
Bake on the centre rack on your oven for 1 hour. When done, turn the oven off and open the oven door a crack. Leave the cheesecake to cool slowly in the oven, until cool enough to touch. Place cake in the refrigerator until cold. Serve.
Serve with whipped cream!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 208 | ||
Calories from Fat: 65 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 24.1mg | 7 % | |
Sodium 8654.4mg | 298 % | |
Potassium 160mg | 4 % | |
Total Carbohydrate 33.7g | 10 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 28.9g | ||
Protein 3.1g | 4 % | |
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: 208
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