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Pumpkin Cheesecake Recipe
|Vegetable cooking spray||1|
|Cinnamon graham cracker crumbs||2 Tablespoon|
|Canned pumpkin||16 Ounce (1 Can)|
|Neufchatel cheese||12 Ounce, softened|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Grated orange rind||1 Tablespoon|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Brandy flavoring||1 Teaspoon|
Serving size: Complete recipe
Calories 2016 Calories from Fat 980
% Daily Value*
Total Fat 111 g171.2%
Saturated Fat 60.2 g301.2%
Trans Fat 0 g
Cholesterol 750.9 mg
Sodium 1629 mg67.9%
Total Carbohydrates 185 g61.6%
Dietary Fiber 16.5 g65.8%
Sugars 121.4 g
Protein 80 g159.8%
Vitamin A 1499.6% Vitamin C 68.7%
Calcium 131.8% Iron 68.4%
*Based on a 2000 Calorie diet
Dust with cracker crumbs.
Combine pumpkin and next 8 ingredients in container of an electric blender or food processor,top with cover, and process until smooth.
Add eggs, one at a time, and process just until blended.
Pour barter into prepared pan, and place pan in a large shallow baking pan.
Pour hot water to depth of 1 inch into larger pan.
Bake at 350° for 50 minutes or until cheesecake is almost set.
Turn oven off, and partially open oven door; leave cake in oven 30 minutes.
Remove cake from water bath, and let cool to room temperature on a wire rack.
Cover and chill thoroughly.
Remove sides of pan before serving.