45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 12 persons
Weight Per Serving: 137g
Price Per Serving: 1.22$
405kcal
Nutrition
Calories: 405kcal
Protein: 5.71%
Fat: 62.09%
Carbs: 32.2%
Ingredients
- 0.3 cup brown sugar
- 0.3 cup brown sugar
- 4 tablespoons butter melted
- 14.5 ounce pumpkin puree canned
- 2 cups cookie crumbs
- 24 ounce cream cheese softened
- 2 eggs
- 2 tablespoons flour
- 0.3 cup powdered sugar
- 1 tablespoon pumpkin pie spice
Equipment
- frying pan
- baking sheet
- oven
- mixing bowl
- wire rack
- hand mixer
- springform pan
Directions
- Combine gingersnap crumbs and butter or margarine in a medium mixing bowl.
- Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2-inches up the sides of pan; set aside.
- Preheat oven to 350 degrees F.
- Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth.
- Add eggs and pumpkin; mix well.
- Pour into crust.
- Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer.
- Remove from oven; cool completely on a wire rack. Cover and refrigerate at least 6 hours.
- Carefully remove sides of pan from cheesecake. Top with cranberry sauce. Makes 12 servings.
Nutrition Facts
Properties
Nutrition Score
10.451739150545%
Nutrients percent of daily need