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Add a photoПорций: 12
Ингредиенты
- 1 1/2 c. gingersnap crumbs
- 1/3 c. butter, melted
- 3/4 c. sugar
- 3 Large eggs
- 3/4 teaspoon cinnamon
- 1/2 c. finely minced pecans
- 16 ounce. cream cheese, softened
- 1 teaspoon vanilla
- 1 c. canned pumpkin
- 1/4 teaspoon grnd nutmeg
Инструкции
- Combine crumbs, pecans, and butter; press onto bottom and 1 1/2 inches up sides of 9 inch spring-form pan. Bake at 350 degrees for 10 min. Combine cream cheese, 1/2 c. sugar, and vanilla, mixing at medium speed on electric mixer till well blended. Add in Large eggs, one at a time, mixing well after each addition. Reserve 1 c. batter; chill. Add in remaining sugar, pumpkin, and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees for 55 min. Loosen cake from rim of pan; cold before removing rim of pan. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 384 | |
| Calories from Fat 210 | 55% |
| Total Fat 23.94g | 30% |
| Saturated Fat 11.8g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 368mg | 15% |
| Potassium 207mg | 6% |
| Total Carbs 37.85g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 19.94g | 13% |
| Protein 5.8g | 9% |
