Try this Pumpkin cheesecake recipe, or contribute your own.
Suggest a better descriptionCrust: Place the graham cracker crumbs, pecans, and sugar into a food processor and chop the ingredients, then add the melted butter until combined. Press the mixture into 2 prepared 10 inch fluted pans and hold until the cheese batter is ready.
Filling: Cream the cheese and sugar together. Add the butter and blend well. Add the eggs and vanilla and mix well. Add the pumpkin filling and the spices. Add the heavy whipping cream and mix until incorporated-adjust the spices to your liking. Prepare 2 10 inch fluted pans with a removable bottom, using the pecan crust. Then, fill the pan with the cheesecake filling batter.
Bake the cheesecake in a 335 oven, for approximately 35-45 minutes or until a toothpick inserted comes out clean. Chill the cake and remove it from the pan. Place the cake right side up onto your favorite serving dish and top with whipped cream and marzipan pumpkins. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1693 | ||
Calories from Fat: 1373 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.6g | 203 % | |
Saturated Fat 60.4g | 302 % | |
Monounsaturated Fat 58.7g | ||
Polyunsanturated Fat 23.5g | ||
Cholesterol 240mg | 74 % | |
Sodium 7634.5mg | 263 % | |
Potassium 866.1mg | 23 % | |
Total Carbohydrate 73.6g | 22 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 62.9g | ||
Protein 20.8g | 30 % | |
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: 1693
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