Ultimate Pumpkin Cheesecake (By Bird) Recipe

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Ultimate Pumpkin Cheesecake (By Bird)
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Ingredients
15
Count
Nutrition
270
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325°F Prep a 9-10 spring form pan as follows: Place a sheet of parchement paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim.
  2. Using some cold butter, coat the bottom, corner (crease) and sides of pan and then press the crushed toasted almonds to the bottom and a little up the side. Sprinkle the crushed gingersnaps onto the bottom of the pan.
  3. In a stand mixer, beat the cream cheese at low speed until soft and smooth, about 1 minute. Add the pureed pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, and salt, mixing well and scraping down the sides of the bowl occasionally. Add the eggs, one at a time, allowing incorporation between each egg.
  4. Pour the batter into the prepared pan and place the cake pan inside a water bath (which is a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.). Bake for 1.5 hours, or until the center reaches 150F with an instant read digital thermometer.
  5. Remove the cake pan from the larger pan, remove the foil and set aside to cool on a rack. Do not release spring. Refrigerate a minimum of 4 hours (overnight is best).
  6. Release the spring, and carefully lift off the rim. (at this point, you can easily slide the cake onto a serving platter using the parchment paper).
  7. SUPERB ICING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Spread on top of cake or use a pastry bag to decorate.
  8. NOTE: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Place in a mini food processor and pulse to chop.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 269.79 Kcal (1130 kJ)
Calories from fat 86 Kcal
% Daily Value*
Total Fat 9.56g 15%
Cholesterol 61.98mg 21%
Sodium 150.75mg 6%
Potassium 135.46mg 3%
Total Carbs 44g 15%
Sugars 36.02g 144%
Dietary Fiber 1.08g 4%
Protein 3.78g 8%
Vitamin C 0.6mg 1%
Vitamin A 0.2mg 5%
Iron 1.3mg 7%
Calcium 48.2mg 5%
Amount Per 100 g
Calories 308.88 Kcal (1293 kJ)
Calories from fat 98.46 Kcal
% Daily Value*
Total Fat 10.94g 15%
Cholesterol 70.96mg 21%
Sodium 172.59mg 6%
Potassium 155.09mg 3%
Total Carbs 50.37g 15%
Sugars 41.24g 144%
Dietary Fiber 1.24g 4%
Protein 4.33g 8%
Vitamin C 0.7mg 1%
Vitamin A 0.2mg 5%
Iron 1.4mg 7%
Calcium 55.1mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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