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18Ingredients
105Minutes
440Calories
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Ingredients
US|METRIC
16 SERVINGS
- 1 cup pecans
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup graham cracker crumbs (approximately 4 graham crackers)
- 2 Tbsp. unsalted butter (softened)
- 1 egg yolk
- 30 oz. pumpkin puree (see Recipe Note)
- 3 Tbsp. all purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. grated nutmeg (freshly)
- 1/4 tsp. ground allspice
- 1/4 tsp. salt
- 2 Tbsp. vanilla extract
- 2 Tbsp. bourbon (or other whiskey)
- 5 large eggs
- 32 oz. cream cheese (room temperature)
- 2 cups brown sugar
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol145mg48% |
Sodium400mg17% |
Potassium290mg8% |
Protein8g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber3g12% |
Sugars27g |
Vitamin A180% |
Vitamin C4% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(5)
amanda r. 3 years ago
This cheesecake is amazing i have been using this recipe for about 3 or 4 years now it does take several hours but it always turns out amazing. One thing i suggest is to line the spring form pan with parchment paper to make it easier to get the cheesecake out.
Alison W. 5 years ago
I made this recipe for thanksgiving dessert. The directions were perfect and the taste was great. Everyone loved it!
Lyndsey S. 7 years ago
Absolutely the best Pumpkin Cheesecake ever...I did double the butter though for the crust mixture because what it called for didn't coat the crumbs enough to get a viable crust