Prep Time: 30 mins
Cook Time: 45 mins
Rating:
fatsecret members overall average rating
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A smooth and delicious cheesecake for those special occasions.
Ingredients
Directions
- Let cream cheese and eggs come to room temperature.
- Heat oven to 350 °F (175 °C). Lightly coat a 9-inch spring form pan with cooking spray.
- Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth.
- Add canned pumpkin, sweetener, cinnamon, ginger, vanilla extract and salt and beat until well blended. Add eggs one at a time, beating on a low speed just until each egg is incorporated.
- Pour batter into prepared pan. Bake until center of cheesecake barely moves when pan is touched, about 45 minutes.
- Turn off oven, open oven door, and cool cheesecake in open oven for 30 minutes.
- Remove cheesecake from oven. Run a knife around outside edge. Cool at room temperature. Cover and chill at least 8 hours.
- Note: serve with whipped topping if desired.
176 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
This sounds really good.I need to try it!
19 Mar 13 by member: yankgal46
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I used 16oz fat free cream cheese and 8oz of regular just to cut out some of the fat. I tasted the batter before adding the eggs and thought it needed to be sweeter so I added a dropper full of liquid stevia. Let it set in the fridge and ate it for dessert the follwoing evening with a dollop of cool whip. It was delicious!
04 Nov 12 by member: Mokakiss
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Made enough for two cheesecakes*
06 Sep 12 by member: smrowmrow
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cheesecakes. ( I didn't have a small enough spring pan so I just used a pie tin). The directions were really helpful. I also highly recommend the letting it set in the fridge for 8 hours step. It really makes the difference so it sets up and the texture is like real cheesecake.
06 Sep 12 by member: smrowmrow
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I don't own a spring form pan. Is there another type of pan I can use?
28 Aug 12 by member: angiekae68
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Nutrition summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 277 calories in 1 serving of Pumpkin Cheesecake. |
![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie break-down: 81% fat, 8% carbs, 11% protein. |
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Nutrition Facts
Amount Per Serving
Calories
276
% Daily Values*
Total Fat
25.42g
33%
Saturated Fat
15.417g
77%
Trans Fat
0g
Polyunsaturated Fat
1.07g
Monounsaturated Fat
7.269g
Cholesterol
138mg
46%
Sodium
252mg
11%
Total Carbohydrate
5.92g
2%
Dietary Fiber
2g
7%
Sugars
2.02g
Protein
7.76g
Vitamin D
-
Calcium
68mg
5%
Iron
1.29mg
7%
Potassium
194mg
4%
Vitamin A
270mcg
30%
Vitamin C
0.1mg
0%
14%
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of RDI*
(276 calories)
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Calorie Breakdown:
Carbohydrate (8%)
Fat (81%)
Protein (11%)
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* Based on a RDI of 2000 calories
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