Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 1 1/2 c. graham cracker crumbs
- 1/4 c. sugar
- 3/4 stick (6 T) unsalted sweet butter, melted
- 1 1/2 lbs. cream cheese, softened
- 3/4 c. granulated sugar
- 3/4 c. firmly packed light brown sugar
- 5 lg. large eggs
- 2 c. pumpkin puree
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 c. heavy cream
- 2 c. lowfat sour cream
- 1 T sugar
- 1 teaspoon vanilla
- 1/2 c. pecan halves, toasted lightly
Инструкции
- SHELL: Put together the graham cracker crumbs, the sugar, the butter till mix resembles meal. Press mix onto bottom and 1" up the sides of a buttered 9" springform pan, 3" deep and refrigerate shell for 1 hour.FILLING: In large bowl with an electric mixer beat the cheese till it is smooth, beat in granulated sugar and the light brown sugar, a little at a time. Beat mix till it is fluffy. Beat in the large eggs, one at a time, beating well after each addition. Add in pumpkin puree, cinnamon, nutmeg and the cream and beat the filling till it is combined well. Pour filling into pan and bake in the middle of a preheated 325 degree oven for 1 hour and 45 min. Let cool in pan on a rack for 5 min.
- Spread lowfat sour cream mix over cheese cake and bake it for another 5 min more. Let cool in pan on a rack and refrigerate it covered, overnight. Remove sides of the pan, transfer the cheese cake to a serving plate and garnish with pecans.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 12 servings | |
| Calories 600 | |
| Calories from Fat 325 | 54% |
| Total Fat 36.86g | 46% |
| Saturated Fat 18.62g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 540mg | 23% |
| Potassium 329mg | 9% |
| Total Carbs 60.62g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 41.96g | 28% |
| Protein 9.58g | 15% |
