Directions:
- Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.
- Press onto bottom of 8 or 9 inch springform pan.
- Filling: Beat cream cheese in large mixing bowl until smooth.
- Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.
- Beat on high until smooth.
- Add eggs all at once. Beat on low until combined.
- Stir in cream.
- Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
- Spoon plain cream cheese mixture into pan.
- Carefully spoon pumpkin mixture over plain.
- Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.57 Kcal (1476 kJ) | ||
| Calories from fat | 160.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.81g | 27% | |
|---|---|---|---|
| Cholesterol | 100.85mg | 34% | |
| Sodium | 229.26mg | 10% | |
| Potassium | 89.61mg | 2% | |
| Total Carbs | 45.17g | 15% | |
| Sugars | 28.15g | 113% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 4.9g | 10% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 325.95 Kcal (1365 kJ) | ||
| Calories from fat | 148.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.47g | 27% | |
|---|---|---|---|
| Cholesterol | 93.24mg | 34% | |
| Sodium | 211.96mg | 10% | |
| Potassium | 82.85mg | 2% | |
| Total Carbs | 41.76g | 15% | |
| Sugars | 26.02g | 113% | |
| Dietary Fiber | 1.98g | 9% | |
| Protein | 4.53g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 38.2mg | 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.
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