Nutrition Facts
  Serving Size: 1 serving
Amount Per Serving
  Calories 234.0
  Total Fat 19.4 g
      Saturated Fat 11.6 g
      Polyunsaturated Fat 0.8 g
      Monounsaturated Fat 5.8 g
  Cholesterol 141.7 mg
  Sodium 289.4 mg
  Potassium 197.4 mg
  Total Carbohydrate 9.9 g
      Dietary Fiber 1.5 g
      Sugars 0.0 g
  Protein 9.2 g
  Vitamin A 235.2 %
  Vitamin B-12 6.4 %
  Vitamin B-6 4.3 %
  Vitamin C 3.5 %
  Vitamin D 3.0 %
  Vitamin E 3.7 %
  Calcium 7.7 %
  Copper 3.4 %
  Folate 5.8 %
  Iron 6.5 %
  Magnesium 4.6 %
  Manganese 5.1 %
  Niacin 1.4 %
  Pantothenic Acid     8.5 %
  Phosphorus     14.6 %
  Riboflavin 14.1 %
  Selenium 9.8 %
  Thiamin 2.3 %
  Zinc 4.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pumpkin Cheesecake

View the full Pumpkin Cheesecake Recipe & Instructions
TAGS:  Desserts |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin Cheesecake

177 calories of Neufchatel Cheese, (2.40 oz)

17 calories of Pumpkin, canned, without salt, (0.20 cup)

14 calories of Egg, fresh, whole, raw, (0.20 large)

12 calories of Heavy Whipping Cream, (0.03 cup, whipped)

11 calories of Egg Yolk, (0.20 large)

1 calories of Vanilla extract, imitation, alcohol, (0.10 tsp)

0 calories of Cinnamon, ground, (0.05 tsp)

0 calories of Nutmeg, ground, (0 tsp)

0 calories of Sucralose (like Splenda), (7.20 tsp)


Nutrition & Calorie Comments  

Are calories here based on 10 servings or 12??? Submitted by:
KELLIS121
(3/17/11)
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Does anyone know what the granulated sugar equivalent would be to the Splenda? I have tried to use Splenda before, and just couldn't get past the taste...it's all natural for this girl now! Thanks for any tips! Submitted by:
FIEVEL96
(5/22/10)
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VG - I cut back on the sugar. Submitted by:
HOTIRISH13
(5/21/10)
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This sounds incredible! 2 of my favorites together...cheesecake and pumpkin pie! YUM! bet you could save even more calories and cholesterol by using egg substitute for the whole eggs and fat free half and half with this. Does anyone know if this would make it too thin to set? Submitted by:
BETHPROVERBS31
(12/9/08)
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I tested this for a possible Thanksgiving dessert and substituted fat free half and half for the cream. This is a moist, delicious cheesecake! The seasonings didn't seem strong enough so I also added 1 tablespoon pumpkin pie spice. Next time I'll try the 'Stolen Pumpkin Cheesecake' for comparison Submitted by:
GEMINIDREAM
(10/22/07)
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