Try this Pumpkin Cheesecake recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares. Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier Tested Oct 93 using Graham Cracker Crust from Choice Cooking and Mock Whipped Cream from Jean Andersons Sin-Free Desserts reposted by Karen Mintzias in Intercook Apr 93.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 8 | ||
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Calories: 480 | ||
Calories from Fat: 271 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 90.3mg | 28 % | |
Sodium 382.4mg | 13 % | |
Potassium 170.6mg | 4 % | |
Total Carbohydrate 48.6g | 14 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 46.7g | ||
Protein 5.9g | 8 % | |
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: 480
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