Temps de Préparation: 30 mins
Temps de Cuisson: 45 mins
Note:
Note Moyenne des Membres FatSecret
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A smooth and delicious cheesecake for those special occasions.
Ingrédients
Directives
- 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.
175 membres ont ajouté cette recette à leur livre de cuisine.
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Commentaires
This sounds really good.I need to try it!
19 mars 13 par le membre: 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 par le membre: Mokakiss
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Made enough for two cheesecakes*
06 sept. 12 par le membre: 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 sept. 12 par le membre: smrowmrow
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I don't own a spring form pan. Is there another type of pan I can use?
28 août 12 par le membre: angiekae68
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Proposer une Recette
Résumé Nutritionnel:
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Il y a 277 calories dans 1 portion de Pumpkin Cheesecake.
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Répartition Calorique: 81% gras, 8% glu, 11% prot. |
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Valeurs Nutritives
Taille de Portion
par portion
Énergie
1157 kj
14%
276 kcal
Gras
25,42g
36%
Gras Saturés
15,417g
77%
Gras Trans
0g
Gras Monoinsaturés
7,269g
Gras Polyinsaturés
1,07g
Glucides
5,92g
2%
Sucre
2,02g
2%
Fibre
2g
Protéine
7,76g
16%
Sel
0,63g
11%
Cholestérol
138mg
Potassium
194mg
10%
Répartition Calorique:
Glucide (8%)
Gras (81%)
Protéine (11%)
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*Basé sur une VQR de 2000 calories
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