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Pumpkin Cheesecake

Diet.Chef's picture
  Vegetable cooking spray 1
  Cinnamon graham cracker crumbs 2 Tablespoon
  Canned pumpkin 16 Ounce (1 Can)
  Neufchatel cheese 12 Ounce, softened
  Part skim ricotta cheese 1 Cup (16 tbs)
  Firmly packed dark brown sugar 1⁄2 Cup (8 tbs)
  All purpose flour 4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)
  Grated orange rind 1 Tablespoon
  Pumpkin pie spice 1 1⁄2 Teaspoon
  Vanilla extract 1 1⁄2 Teaspoon
  Brandy flavoring 1 Teaspoon
  Eggs 2

Coat bottom of a 9-inch springform pan with cooking spray.
Dust with cracker crumbs.
Combine pumpkin and next 8 ingredients in container of an electric blender or food processor,top with cover, and process until smooth.
Add eggs, one at a time, and process just until blended.
Pour barter into prepared pan, and place pan in a large shallow baking pan.
Pour hot water to depth of 1 inch into larger pan.
Bake at 350° for 50 minutes or until cheesecake is almost set.
Turn oven off, and partially open oven door; leave cake in oven 30 minutes.
Remove cake from water bath, and let cool to room temperature on a wire rack.
Cover and chill thoroughly.
Remove sides of pan before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2016 Calories from Fat 980

% Daily Value*

Total Fat 111 g171.2%

Saturated Fat 60.2 g301.2%

Trans Fat 0 g

Cholesterol 750.9 mg250.3%

Sodium 1629 mg67.9%

Total Carbohydrates 185 g61.6%

Dietary Fiber 16.5 g65.8%

Sugars 121.4 g

Protein 80 g159.8%

Vitamin A 1499.6% Vitamin C 68.7%

Calcium 131.8% Iron 68.4%

*Based on a 2000 Calorie diet

Pumpkin Cheesecake Recipe