Directions:
- Preheat oven to 350 degrees F.
- Combine gingersnap crumbs and butter in a medium mixing bowl. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2 inches up the sides of pan. Set aside.
- Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and pumpkin and mix well.
- Pour mixture into crust. Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer.
- Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 6 hours.
- Carefully remove sides of pan from cheesecake. Top with cranberry sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.5 Kcal (714 kJ) | ||
| Calories from fat | 121.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.51g | 21% | |
|---|---|---|---|
| Cholesterol | 59.56mg | 20% | |
| Sodium | 178.1mg | 7% | |
| Potassium | 89.75mg | 2% | |
| Total Carbs | 8.49g | 3% | |
| Sugars | 6.39g | 26% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 4.74g | 9% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 63.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 273.05 Kcal (1143 kJ) | ||
| Calories from fat | 194.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.63g | 21% | |
|---|---|---|---|
| Cholesterol | 95.38mg | 20% | |
| Sodium | 285.21mg | 7% | |
| Potassium | 143.72mg | 2% | |
| Total Carbs | 13.6g | 3% | |
| Sugars | 10.23g | 26% | |
| Dietary Fiber | 0.38g | 1% | |
| Protein | 7.6g | 9% | |
| Vitamin C | 0.4mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.5mg | 2% | |
| Calcium | 102.1mg | 6% | |
* 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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