Iris' Pumpkin Cheesecake
- Number of Servings: 16
Ingredients
Crust: 1 cup (240 ml) Graham Wafer crumbs1/4 cup (60 ml) Oreo Baking Crumbs2 teaspoons (30 ml) sugar1/3 cup (75 ml) butter, meltedCream cheese filling:1 1/2 cups (360 ml) canned pumpkin1/4 cup (60 ml) brown sugar1/2 teaspoon (2.5 ml) ground cinnamon1/2 teaspoon (2.5 ml) nutmeg1/2 teaspoon (2.5 ml) ginger3 pkgs (250 g each) Philadelphia light cream cheese, softened1 can (300 ml) Eagle Brand fat free sweetened condensed milk3 eggs
1. Preheat oven to 325°.
2. Combine crumbs, sugar and butter; press into bottom of 9” (23 cm) springform pan.
3. Whisk together pumpkin, brown sugar and spices; set aside.
4. Beat cream cheese until fluffy; gradually beat in sweetened condensed milk, eggs and reserved pumpkin mixture. Pour into prepared pan.
5. Bake on middle rack of preheated oven for 50 minutes or until centre is just set.
6. Cool thoroughly and chill overnight. Garnish as desired.
Number of Servings: 16
Recipe submitted by SparkPeople user DSTATZ.
2. Combine crumbs, sugar and butter; press into bottom of 9” (23 cm) springform pan.
3. Whisk together pumpkin, brown sugar and spices; set aside.
4. Beat cream cheese until fluffy; gradually beat in sweetened condensed milk, eggs and reserved pumpkin mixture. Pour into prepared pan.
5. Bake on middle rack of preheated oven for 50 minutes or until centre is just set.
6. Cool thoroughly and chill overnight. Garnish as desired.
Number of Servings: 16
Recipe submitted by SparkPeople user DSTATZ.
Nutritional Info Amount Per Serving
- Calories: 257.2
- Total Fat: 12.1 g
- Cholesterol: 74.0 mg
- Sodium: 312.5 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 1.1 g
- Protein: 8.2 g
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