Pumpkin Cheesecake Recipe

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Pumpkin Cheesecake
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Ingredients:

Directions:

  1. Cream butter; gradually add 1/3 cup sugar and 1 egg, beating well. Gradually add flour, stirring until well blended. Firmly press mixture into bottom and halfway up sides of a 9-inch Springform pan. Set aside.
  2. Beat cream cheese at medium speed of an electric mixer until smooth; gradually add remaining sugar, beating well. Add 2 eggs, one at a time, beating well after each addition.
  3. Combine pumpkin, spices, and salt; stir well, and add to cream cheese mixture. Mix well. Pour mixture into prepared pan. Bake at 350° for 50 minutes. Remove from oven, and let cool to room temperature; chill overnight. Remove sides from Springform pan.
  4. Pipe whipped cream in a decorative design around base and on top of cake. Garnish with pecans.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 244.04 Kcal (1022 kJ)
Calories from fat 92.29 Kcal
% Daily Value*
Total Fat 10.25g 16%
Cholesterol 85.12mg 28%
Sodium 86.87mg 4%
Potassium 200.67mg 4%
Total Carbs 33.74g 11%
Sugars 16.16g 65%
Dietary Fiber 1.39g 6%
Protein 5.28g 11%
Vitamin C 3.1mg 5%
Vitamin A 0.1mg 2%
Iron 1.2mg 6%
Calcium 35.5mg 4%
Amount Per 100 g
Calories 189.34 Kcal (793 kJ)
Calories from fat 71.6 Kcal
% Daily Value*
Total Fat 7.96g 16%
Cholesterol 66.04mg 28%
Sodium 67.4mg 4%
Potassium 155.69mg 4%
Total Carbs 26.18g 11%
Sugars 12.54g 65%
Dietary Fiber 1.08g 6%
Protein 4.1g 11%
Vitamin C 2.4mg 5%
Vitamin A 0.1mg 2%
Iron 0.9mg 6%
Calcium 27.6mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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