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Myra
This is a tried and true recipe that I have made for over 20 years. It is part of Tammie and my Thanksgiving tradition and one of my family’s favorites. Hope you enjoy!
Ingredientes
- Crust:
- 1 ¼ cup graham cracker crumbs
- 3 tablespoons sugar
- 1/3 cup melted margarine
- Cheesecake:
- ¾ cup white sugar
- ¾ cup packed light brown sugar
- 3 8oz pkgs cream cheese
- 1 15 oz can pumpkin
- 1 ¾ teaspoon pumpkin pie spice
- 5 eggs
Direcciones
- Combine crumbs and sugar. Stir in melted margarine until fully blended. Press into bottom of 9â cheesecake pan.
- TIPS: The back of a spoon helps smooth and press the crumbs up the sides of the pan.
- I leave the pan in the fridge while I prepare the filling to help keep the sides firm.
- Preheat oven to 325 degrees.
- Mix with an electric beater in a large bowl the cream cheese until smooth.
- Add sugars gradually.
- Add eggs one at a time.
- Add pumpkin and spice.
- Pour into the prepared crust.
- Bake for 1 hour, 45 minutes.
- TIPS: Let cream cheese get to room temperature before mixing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 8 servings | |
| Calories 1352 | |
| Calories from Fat 771 | 57% |
| Total Fat 86.51g | 108% |
| Saturated Fat 38.35g | 153% |
| Trans Fat 1.41g | |
| Cholesterol 315mg | 105% |
| Sodium 1059mg | 44% |
| Potassium 491mg | 14% |
| Total Carbs 127.22g | 34% |
| Dietary Fiber 2.2g | 7% |
| Sugars 96.97g | 65% |
| Protein 22.05g | 35% |
Evaluaciones
10 de Diciembre de 2012
