Estimated Nutrition (whole recipe, rough)
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 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 1¼ cups gingersnap cookie crumbs
- ¼ cup butter melted
- 24 ounces cream cheese softened
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- 16 ounce can pumpkin
- 4 eggs
- 2 tablespoons sugar
- 12 walnut halves
- ¾ cup chilled whipping cream
Directions
Heat oven to 350°F.
Mix cookie crumbs and butter then press evenly into spring form pan.
Bake 10 minutes then cool.
Reduce oven temperature to 300.
Beat cream cheese, 1 cup sugar, cinnamon, ginger and cloves in bowl on medium until smooth.
Add pumpkin then beat in eggs one at a time on low speed and pour over crumb mixture.
Bake for 1¼ hour the cover and refrigerate at least 3 hours but no longer than 48 hours.
Loosen cheesecake from side of pan then remove side of pan.
Beat whipping cream in chilled bowl until stiff.
Spread whipped cream over top of cheesecake then arrange walnuts on top.
Refrigerate any remaining cheesecake immediately.
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Cream cheese Recipes
Category:Pumpkin Recipes
Category:Walnut Recipes