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Pumpkin Chiffon Cheesecake

Ingredients
  Cream cheese 8 Ounce, softened (1 package)
  Canned pumpkin puree 10 Ounce
  Eggs 3
  Brown sugar 3⁄4 Cup (12 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  9 inch graham cracker crust 1 (premade)
Directions

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.

This recipe is excerpted from Your Time to Cook.
Copyright © 2010 by Robert L. Blakeslee. Square One Publishers.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Ingredient: 
Pumpkin
Servings: 
8

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Average: 4.5 (6 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Pumpkin Chiffon Cheesecake Recipe