- Recipes Home
- Interest Groups
Holiday Pumpkin Cheesecake Recipe Video
|Chocolate cookie crumbs||2 Cup (32 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Cream cheese||16 Ounce (Full Fat, At Room Temeperature)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Eggs||3 (Room Temperature)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Pumpkin pie filling||1 Cup (16 tbs)|
|Vanilla extract/Maple extract||1 Teaspoon|
Serving size: Complete recipe
Calories 4259 Calories from Fat 2740
% Daily Value*
Total Fat 309 g476.1%
Saturated Fat 164.3 g821.6%
Trans Fat 0 g
Cholesterol 1395.4 mg
Sodium 2683.3 mg111.8%
Total Carbohydrates 324 g107.9%
Dietary Fiber 19.3 g77.1%
Sugars 228.5 g
Protein 64 g128.7%
Vitamin A 697.9% Vitamin C 0.86%
Calcium 65.3% Iron 100.1%
*Based on a 2000 Calorie diet
In a bowl mix together the cookie crumbs and the melted butter. Press the cookie mixture into a 9 inch springform pan.
Place the cream cheese in a bowl and beat until creamy. Add the sugar, eggs, sour cream and pumpkin pie filling. Beat until smooth. Add the flour and maple or vanilla extract. Beat until smooth and creamy.
Pour cream cheese mixture into the pan. Bake cheesecake for about 1 hour – until the filling is set but still jiggles a bit in the middle. Remove cheesecake from oven and allow cooling down completely.
Loosely cover pan and refrigerate for at least 5 hours. Remove from fridge, slice and enjoy!