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Ingredientes
- Â Â For crust:
- 1/3 c. packed brown sugar
- 3/4 c. grnd walnuts
- 1Â 1/4 c. all-purpose flour
- 1/2 c. melted butter
- 1/2 tsp almond extract For cheesecake:
- 16 ounce cream cheese
- 8 ounce ricotta cheese
- 1Â 1/2 c. canned pumpkin
- 1 c. packed brown sugar
- 1 tsp pumpkin pie spice
- 1Â 1/2 tsp vanilla
- 3 x Large eggs
Direcciones
- To prepare crust: Mix sugar, walnuts and flour in a large bowl. Combine melted butter and almond extract; pour over dry ingredients, mixing well. Pat mix over the bottom and 2/3 of the way up the sides of a 9-inch springform pan. Set aside.
- To prepare cheesecake: Preheat oven to 350 degrees. Beat cream cheese and ricotta cheese with an electric mixer till light and fluffy. Add in pumpkin; beat well. Add in brown sugar, pumpkin pie spice and vanilla. Add in Large eggs, 1 at a time, beating well after each addition. Pour batter into prepared crust.
- Bake for 1 1/4 to 1 1/2 hrs or possibly till a knife inserted in the center comes out clean.
- Let cold completely. Chill at least four hrs or possibly overnight.
- Yield: 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 404 | |
| Calories from Fat 224 | 55% |
| Total Fat 25.44g | 32% |
| Saturated Fat 13.96g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 220mg | 9% |
| Potassium 185mg | 5% |
| Total Carbs 37.46g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 25.39g | 17% |
| Protein 7.84g | 13% |
