Pumpkin Chiffon Cheesecake Recipe
Servings: 12
Ingredients
- 2 c. grnd pecans (or possibly use 1 c. pecans, & 1 c. walnuts)
- 1 teaspoon ginger
- 1/4 c. brown sugar
- 1 T grated lemon or possibly orange rind
- 1 egg white
- 32 ounce cream cheese
- 3 large eggs
- 1 1/2 c. granulated sugar
- 3/4 c. evaporated lowfat milk
- 1/4 c. flour
- 2 teaspoon cinnamon
- 1/2 teaspoon grnd cloves
- 2 teaspoon pumpkin pie spice
- 1 teaspoon grated lemon rind
- 1 c. canned pumpkin
Directions
- To prepare crust, put together pecans, ginger, brown sugar, lemon rind, and egg white. Press into bottom and sides of 10 inch springform pan. To prepare cake, beat cream cheese till smooth. Add in large eggs, one at a time, mixing well after each. Add in sugar, lowfat milk, flour, spices, lemon rind and pumpkin, again mixing well after each addition. Stir till well blended. Pour into crust. Bake at 425 degrees for 15 min, reduce heat to 275 degrees for 1 hour and 15 min or possibly till knife inserted 1 inch is clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 492 | |
| Calories from Fat 308 | 63% |
| Total Fat 35.32g | 44% |
| Saturated Fat 16.32g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 278mg | 12% |
| Potassium 246mg | 7% |
| Total Carbs 38.68g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 34.06g | 23% |
| Protein 8.38g | 13% |
