Directions:
- Make crust: Preheat oven to 350°F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 minutes. Let cool on a rack.
- Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.
- Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.46 Kcal (2020 kJ) | ||
| Calories from fat | 370.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.13g | 63% | |
|---|---|---|---|
| Cholesterol | 134.39mg | 45% | |
| Sodium | 245.33mg | 10% | |
| Potassium | 203.99mg | 4% | |
| Total Carbs | 23.57g | 8% | |
| Sugars | 19.17g | 77% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 7.23g | 14% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 112.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 314.18 Kcal (1315 kJ) | ||
| Calories from fat | 241.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.79g | 63% | |
|---|---|---|---|
| Cholesterol | 87.51mg | 45% | |
| Sodium | 159.76mg | 10% | |
| Potassium | 132.84mg | 4% | |
| Total Carbs | 15.35g | 8% | |
| Sugars | 12.49g | 77% | |
| Dietary Fiber | 0.76g | 5% | |
| Protein | 4.71g | 14% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 4% | |
| Calcium | 73.2mg | 11% | |
* 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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