Pumpkin-Pecan Cheesecake Recipe

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Pumpkin-Pecan Cheesecake
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Ingredients:

Directions:

  1. For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
  2. Stir in pecans and set aside.
  3. For cheesecake: Blend crumbs, 1/4 cup sugarand butter in bowl.
  4. Press into bottom and up sides of 9 inch diameter springform pan.
  5. Chill.
  6. Preheat oven to 350 degrees F (165C).
  7. Beat cream cheese until smooth.
  8. Mix in white and brown sugars.
  9. Add eggs, one at a time, and beat until fluffy.
  10. Blend in pumpkin, cream and spices.
  11. Pour into crust.
  12. Bake until centre no longer moves when pan is shaken, about 1 1/2 hours.
  13. Sprinkle topping over cheesecake.
  14. Bake 15 minutes longer.
  15. Cool.
  16. Cover and refrigerate overnight.
  17. (can be prepared 2 days before serving).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 703.15 Kcal (2944 kJ)
Calories from fat 441.42 Kcal
% Daily Value*
Total Fat 49.05g 75%
Cholesterol 142.6mg 48%
Sodium 221.75mg 9%
Potassium 243.98mg 5%
Total Carbs 62.79g 21%
Sugars 43.59g 174%
Dietary Fiber 4.35g 17%
Protein 9.37g 19%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 5%
Iron 2.6mg 14%
Calcium 82.3mg 8%
Amount Per 100 g
Calories 431.79 Kcal (1808 kJ)
Calories from fat 271.07 Kcal
% Daily Value*
Total Fat 30.12g 75%
Cholesterol 87.57mg 48%
Sodium 136.17mg 9%
Potassium 149.83mg 5%
Total Carbs 38.56g 21%
Sugars 26.77g 174%
Dietary Fiber 2.67g 17%
Protein 5.76g 19%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 5%
Iron 1.6mg 14%
Calcium 50.6mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.4
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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