Directions:
- Preheat oven to 350°F.
- Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
- Press into bottom and 1 up sides of 9 springform pan (2 1/2 deep). Refrigerate.
- Filling: Beat cream cheese until smooth.
- Add pumpkin, sugar, vanilla and spice, and beat until well blended.
- Add eggs one at a time, beating just until blended after each addition.
- Pour filling into crust (filling will extend above crust).
- Bake until top is golden and center is softly set, about 1 1/4 hours.
- Cool on rack.
- Cover and chill overnight.
- Remove pan sides.
- Garnish cake with chopped pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.41 Kcal (1216 kJ) | ||
| Calories from fat | 250.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.78g | 43% | |
|---|---|---|---|
| Cholesterol | 96.71mg | 32% | |
| Sodium | 62.95mg | 3% | |
| Potassium | 146.52mg | 3% | |
| Total Carbs | 7.23g | 2% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 266.61 Kcal (1116 kJ) | ||
| Calories from fat | 229.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.5g | 43% | |
|---|---|---|---|
| Cholesterol | 88.78mg | 32% | |
| Sodium | 57.79mg | 3% | |
| Potassium | 134.52mg | 3% | |
| Total Carbs | 6.63g | 2% | |
| Sugars | 3.44g | 15% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 4.92g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 7% | |
| Calcium | 44.1mg | 5% | |
* 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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