Snack & Dessert
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
12 |
24 |
36 |
48 |
60 |
72 |
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Crust Ingredients: |
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Butter |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Flour |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Sugar |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
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Chopped nuts |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Filling Ingredients: |
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Cream cheese, softened |
24 oz. |
48 oz. |
72 oz. |
96 oz. |
120 oz. |
144 oz. |
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Eggs |
3 |
6 |
9 |
12 |
15 |
18 |
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Sugar |
1-1/4 C. |
2-1/2 C. |
3-3/4 C. |
5 C. |
6-1/4 C. |
7-1/2 C. |
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Canned pumpkin |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Ground cloves |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Ground ginger |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
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Flour |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
Assembly Directions:
To make the crust, cut the butter into the flour and sugar with a pastry cutter. Mix in the chopped nuts. Pat the crust into a spring form pan. Bake 12-14 minutes at 350 degrees.
To make the filling, mix the softened cream cheese until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the sugar, pumpkin, cinnamon, cloves, ginger, and flour until blended. Bake at 350 degrees for 45-50 minutes, or until firm in the center. Cool completely before chilling in the refrigerator.
Freezing Directions:
Cover the chilled cheesecake with a layer of plastic wrap, followed by a layer of aluminum foil. Freeze.
Serving Directions:
Thaw the cheesecake. Garnish with whipped cream, if desired.
Comments:
For those of us who have never been fond of pumpkin pie, this cheesecake is a nice addition to the holiday menu.
Nutritional Info:
Per Serving: 458 Calories; 32g Fat (61.7% calories from fat); 8g Protein; 37g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 262mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 6 Fat; 1-1/2 Other Carbohydrates.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.