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Pumpkin Cheesecake w/ Gingersnap Crust
ALLROADSLEADTOTHE.KITCHEN17Ingredients
┅Seconds
410Calories
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Ingredients
US|METRIC
11 SERVINGS
- 4 oz. gingersnaps
- 1.5 oz. pecan halves
- 1/4 cup firmly packed brown sugar
- 2 oz. unsalted butter (melted)
- 16 oz. cream cheese (at soft room temperature)
- 8 oz. pumpkin puree
- 3 large eggs (at room temperature)
- 3/4 cup firmly packed brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 pinch fine sea salt
- 2 oz. pecan halves
- 1 1/2 Tbsp. unsalted butter
- 2 Tbsp. granulated sugar
- 1 pinch fine sea salt
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium330mg14% |
| Potassium220mg6% |
| Protein6g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber2g8% |
| Sugars26g |
| Vitamin A80% |
| Vitamin C2% |
| 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.
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