Pumpkin Cheesecake
- Course Desserts & Sweets
- Prep. Time 45 mins
- Cooking Time 30 mins
- Refrigeration Time 4 hrs
- Yields 10 to 12 servings
Preparation
What You Need
Crumb Crust:
Filling:
Topping:
Instructions
Preheat oven to 375 °F (190 °C).
Crust:
In a bowl mix together crumb crust ingredients and press firmly onto bottom and half way up sides of 9-inch (23 cm) springform pan.
Filling:
In bowl mix together canned pumpkin and Cream cheese until smooth. Stir in remaining ingredients. Pour into springform pan and bake for 30 min.
Turn oven off and allow to cool in oven for 30 min. Refrigerate for 4 hrs or overnight.
Topping:
Spread or pipe whipped cream on top of cheesecake. Decorate with candied ginger.
Nutritional Info
Per serving
Energy: 420 CaloriesProtein: 6 g
Carbohydrate: 33 g
Fat: 30 g
Fibre: 1 g
Sodium: 121 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
5 %
/
52
mg
Vitamin D:
12 %
/
0.6
mcg
Iron:
7 %
/
1
mg
Vitamin A:
96 %
/
958
mcg
Riboflavin:
9 %
/
0.1
mg
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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