This cheesecake makes a dramatic presentation with its two layers of white and pumpkin.
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 (9 inch) prepared graham cracker crust
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C.)
Step 2
In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
Step 3
Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
Step 4
Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 398 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat14g | 71% |
Cholesterol108mg | 36% |
Sodium370mg | 16% |
Total Carbohydrate33g | 12% |
Dietary Fiber1g | 3% |
Total Sugars23g | |
Protein7g | |
Vitamin C1mg | 4% |
Calcium63mg | 5% |
Iron2mg | 9% |
Potassium140mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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