Directions:
- Make crust: Preheat oven to 350°F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
- Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
- Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.23 Kcal (1182 kJ) | ||
| Calories from fat | 160.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.83g | 27% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 130.87mg | 5% | |
| Potassium | 82.33mg | 2% | |
| Total Carbs | 27.69g | 9% | |
| Sugars | 17.98g | 72% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 379.02 Kcal (1587 kJ) | ||
| Calories from fat | 215.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.94g | 27% | |
|---|---|---|---|
| Cholesterol | 93.49mg | 23% | |
| Sodium | 175.75mg | 5% | |
| Potassium | 110.57mg | 2% | |
| Total Carbs | 37.19g | 9% | |
| Sugars | 24.15g | 72% | |
| Dietary Fiber | 2.05g | 6% | |
| Protein | 5.65g | 8% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 5% | |
| Calcium | 36.9mg | 3% | |
* 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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