Harvest Pumpkin Cheesecake Recipe
Servings: 10
Ingredients
- Cold Whip
- 1 c. gingersnap crumbs
- 1/2 c. finely minced pecans
- 3 tbsp. melted butter
- 8 ounce. cream cheese
- 1/4 c. sugar
- 1 egg
- Dash of salt
- 16 ounce. pumpkin
- 1/3 c. evaporated lowfat milk
- 1/2 c. sugar
- 2 Large eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
Directions
- Combine crumbs, nuts and butter. Press into bottom of 9-inch pie pan. Combine softened cream cheese, 1/4 c. sugar and vanilla, mixing with electric mixer. Blend in egg. Pour over crust.
- Combine remaining ingredients; mix well. Pour over cream cheese mix. Bake at 325 degrees for 1 hour 30 min or possibly till set. Chill. Cover with Cold Whip before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 10 servings | |
| Calories 325 | |
| Calories from Fat 155 | 48% |
| Total Fat 17.71g | 22% |
| Saturated Fat 8.17g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 297mg | 12% |
| Potassium 280mg | 8% |
| Total Carbs 37.75g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 21.94g | 15% |
| Protein 5.67g | 9% |
