Spiced Pumpkin Cheese Cake Recipe

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Spiced Pumpkin Cheese Cake
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Ingredients
17
Count
Nutrition
304
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. CRUST:
  2. Adjust oven rack to lower middle and preheat to 325*F.
  3. Spray sides and bottom of a 9 springform pas with non-stick spray
  4. Pulse crackers , spices and sugar , in a food processor , until finely ground( about 15 two second pulses)
  5. Place in a medium bowl and drizzle melted butter over and mix with rubber spatula till evenly moist
  6. Place crumb in bottom of pan and spread crumb evenly
  7. Using a flat bottomed glass,press crumbs evenly onto bottom,use a soup spoon to press and smooth crumbs ind press into edge of pan
  8. Bake till fragrant and browned at the edges(about 15 minutes)
  9. Cool on wire rack while making filling
  10. FILLING:
  11. Bring about 4 quarts of water to a simmer
  12. Wisk sugar,salt and spices in a small bowl;set aside
  13. Line a baking pan with 3 layers of paper towell
  14. Spread pumpkin, evenly over towl and cover with 3 layers of paper towl
  15. Press firmly until towles are saturated.peel off top towel and discard.grab bottom towels and fold pumpkin in half and flip pumpkin onto baking sheet ,remove towels and discard
  16. In a standing mixer fitted with a flat beater,beat cheese at medium speed , about 1 minute,scrape down and add about 1/3 of the sugar mixture,beat on medium low until combined,about 1 minute,add remaining mixture in two additions,scarping after each.
  17. Add pumpkin,vanilla and lemon juice,beat until combined
  18. Add 3 eggs and beat about 1 minute,add last 2 eggs and beat about 45 seconds
  19. Add heavy cream and beat for 45 seconds.scrape and give a final beating by hand
  20. Set pan with cooled crust on a doubled layer of heavy-duty foil and wrap sides and bottom-set pan in a roasting pan,pour pumpkin into pan,smooth surface and place in oven.add boiling wated to roasting pan till water reaches about 1/2 way up on springform pan
  21. Bake until center of cake is slightly wobbly when shaken and center registers 145-150*F.about 1 1/2 hrs.
  22. Remove roaster pan and set on a wire rack.loosen cake around sides with a paring knife.remove pan sides and let set till water is just warm about 45 minutes
  23. Remove springform pan from water and discard foil set cake in wire rack, cool for about 3 hours then wrap and refrigate for 4 hours
  24. Let cake stand at room temp.atleast 30 minutes befor serving
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.33 Kcal (1274 kJ)
Calories from fat 166.16 Kcal
% Daily Value*
Total Fat 18.46g 28%
Cholesterol 118.15mg 39%
Sodium 126.2mg 5%
Potassium 76.79mg 2%
Total Carbs 28.91g 10%
Sugars 17.57g 70%
Dietary Fiber 0.57g 2%
Protein 7.26g 15%
Vitamin C 0.8mg 1%
Vitamin A 0.1mg 2%
Iron 0.8mg 5%
Calcium 36.6mg 4%
Amount Per 100 g
Calories 373.68 Kcal (1565 kJ)
Calories from fat 204.02 Kcal
% Daily Value*
Total Fat 22.67g 28%
Cholesterol 145.08mg 39%
Sodium 154.96mg 5%
Potassium 94.29mg 2%
Total Carbs 35.5g 10%
Sugars 21.58g 70%
Dietary Fiber 0.7g 2%
Protein 8.92g 15%
Vitamin C 1mg 1%
Vitamin A 0.1mg 2%
Iron 1mg 5%
Calcium 44.9mg 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

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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