Photo: Toa Heftiba
Pumpkin Walnut Cheesecake Recipe
15 ingredients
16 to 20
openrecipes
This cheesecake can also be made in "Texas" sized muffin pans lined with "Texas" sized paper liners. (Makes about 12). This is the way I make it for myself...
Estimated Nutrition (whole recipe, rough)
430
Calories
9g
Protein
36g
Fat
20g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Tablespoons butter, melted, cooled slightly.
- 1 1/2 cups gingersnaps, crushed (Thin, crisp Swedish gingersnaps are good)
- 1/4 cup granulated sugar
- 3 packages cream cheese, (8 ounces each)
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 5 large eggs
- 1 pound can pumpkin, unseasoned
- 1 teaspoon ground cinnamon
- 3/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves (scant, if fresh)
- 1/4 cup heavy cream
- 6 tablespoons butter
- 1 cup firmly packed light brown sugar
- 1 cup coarsely chopped walnuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes