Directions:
- Heat oven to 325. Mix ginger snap crumbs, butter and 2 tablespoons sugar; press onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in half each of pie filling, nuts and toffee. Pour into crust.
- Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 515.08 Kcal (2157 kJ) | ||
| Calories from fat | 307.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.22g | 53% | |
|---|---|---|---|
| Cholesterol | 108.12mg | 36% | |
| Sodium | 393.53mg | 16% | |
| Potassium | 256.13mg | 5% | |
| Total Carbs | 46.92g | 16% | |
| Sugars | 25.73g | 103% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 7.3g | 15% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 358.29 Kcal (1500 kJ) | ||
| Calories from fat | 214.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.8g | 53% | |
|---|---|---|---|
| Cholesterol | 75.21mg | 36% | |
| Sodium | 273.74mg | 16% | |
| Potassium | 178.16mg | 5% | |
| Total Carbs | 32.64g | 16% | |
| Sugars | 17.9g | 103% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 5.08g | 15% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1mg | 8% | |
| Calcium | 64.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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