Directions:
- Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan.
- In a food processor fitted with the metal blade, mix the cream cheese until smooth.
- Add the brown sugar and process until blended.
- Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream.
- Add the flour, salt, cinnamon and vanilla and blend until smooth.
- Add the pumpkin and blend until smooth.
- Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven.
- Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.
- Let cool completely before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.09 Kcal (1219 kJ) | ||
| Calories from fat | 224.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.99g | 38% | |
|---|---|---|---|
| Cholesterol | 92.24mg | 31% | |
| Sodium | 139.36mg | 6% | |
| Potassium | 122.26mg | 3% | |
| Total Carbs | 13.72g | 5% | |
| Sugars | 10.01g | 40% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 310.56 Kcal (1300 kJ) | ||
| Calories from fat | 239.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.66g | 38% | |
|---|---|---|---|
| Cholesterol | 98.41mg | 31% | |
| Sodium | 148.68mg | 6% | |
| Potassium | 130.44mg | 3% | |
| Total Carbs | 14.63g | 5% | |
| Sugars | 10.68g | 40% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 5.17g | 10% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.7mg | 3% | |
| Calcium | 64.1mg | 6% | |
* 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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