Ingredients:
- lemon chiffon cheesecake
- 4 eggs
- crumble the pie crust into a mixing bowl and combine with pecans and
- butter. press into a springform pan and bake at 350 degrees for 5
- until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon
- pie filling and add the rest to the cream cheese mixture along with
- to minimize cracking. remove cheesecake from the oven; run a knife
- overnight. before serving, spread reserved 1/2 cup lemon pie filling
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2294.47 Kcal (9606 kJ) | ||
| Calories from fat | 442.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.16g | 76% | |
|---|---|---|---|
| Cholesterol | 127.14mg | 42% | |
| Sodium | 1811.53mg | 75% | |
| Potassium | 1038.7mg | 22% | |
| Total Carbs | 389.1g | 130% | |
| Sugars | 20.32g | 81% | |
| Dietary Fiber | 22.37g | 89% | |
| Protein | 67.19g | 134% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 156.2mg | 868% | |
| Calcium | 4339mg | 434% | |
| Amount Per 100 g | |||
| Calories | 362.32 Kcal (1517 kJ) | ||
| Calories from fat | 69.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 76% | |
|---|---|---|---|
| Cholesterol | 20.08mg | 42% | |
| Sodium | 286.06mg | 75% | |
| Potassium | 164.02mg | 22% | |
| Total Carbs | 61.44g | 130% | |
| Sugars | 3.21g | 81% | |
| Dietary Fiber | 3.53g | 89% | |
| Protein | 10.61g | 134% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 24.7mg | 868% | |
| Calcium | 685.2mg | 434% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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