Directions:
- Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
- Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
- Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.8 Kcal (514 kJ) | ||
| Calories from fat | 77.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 13% | |
|---|---|---|---|
| Cholesterol | 51.13mg | 17% | |
| Sodium | 19.18mg | 1% | |
| Potassium | 81.04mg | 2% | |
| Total Carbs | 10.19g | 3% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 248.39 Kcal (1040 kJ) | ||
| Calories from fat | 156.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.39g | 13% | |
|---|---|---|---|
| Cholesterol | 103.43mg | 17% | |
| Sodium | 38.81mg | 1% | |
| Potassium | 163.91mg | 2% | |
| Total Carbs | 20.62g | 3% | |
| Sugars | 16.65g | 33% | |
| Dietary Fiber | 2.39g | 5% | |
| Protein | 4.49g | 4% | |
| Vitamin C | 1.8mg | 1% | |
| Vitamin A | 0.5mg | 8% | |
| Iron | 1.2mg | 3% | |
| Calcium | 40.1mg | 2% | |
* 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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