Directions:
- Preheat oven to 350. Assemble 9 springform pan and coat with cooking spray.
- Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ginger, maple flavoring, and vanilla extract.
- Pour filling into pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run knife around side to loosen. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
- When ready to serve, carefully remove side of pan. Cut into wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.15 Kcal (1357 kJ) | ||
| Calories from fat | 35.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 6% | |
|---|---|---|---|
| Cholesterol | 53.3mg | 18% | |
| Sodium | 419.53mg | 17% | |
| Potassium | 697.01mg | 15% | |
| Total Carbs | 57.53g | 19% | |
| Sugars | 28.56g | 114% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 14.37g | 29% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.8mg | 10% | |
| Calcium | 235.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 242.07 Kcal (1013 kJ) | ||
| Calories from fat | 26.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 6% | |
|---|---|---|---|
| Cholesterol | 39.81mg | 18% | |
| Sodium | 313.31mg | 17% | |
| Potassium | 520.52mg | 15% | |
| Total Carbs | 42.96g | 19% | |
| Sugars | 21.33g | 114% | |
| Dietary Fiber | 1.48g | 8% | |
| Protein | 10.73g | 29% | |
| Vitamin C | 4mg | 9% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 1.4mg | 10% | |
| Calcium | 175.9mg | 24% | |
* 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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