Pumpkin Chiffon Cheesecake
|Cream cheese||8 Ounce, softened (1 package)|
|Canned pumpkin puree||10 Ounce|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|9 inch graham cracker crust||1 (premade)|
1. Preheat the oven to 350°F.
2. Place all the ingredients in a large bowl and blend with a whisk or fork. (It can be a little lumpy.)
3. Pour the mixture in the pie crust. Bake for 1 hour, or until the center of the pie is firm (and doesn’t juggle when you shake it). Cool Completely.
4. Cut into wedges and serve as is or topped with a generous helping of whipped cream.
Calories 359 Calories from Fat 197
% Daily Value*
Total Fat 22 g34.2%
Saturated Fat 11.6 g57.8%
Trans Fat 0 g
Cholesterol 131 mg43.7%
Sodium 300.9 mg12.5%
Total Carbohydrates 36 g11.9%
Dietary Fiber 1.4 g5.4%
Sugars 27 g
Protein 6 g11.5%
Vitamin A 123.8% Vitamin C 2.7%
Calcium 6.3% Iron 9.6%
*Based on a 2000 Calorie diet