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    You are in: Home / Recipes / Double Layer Pumpkin Cheesecake Recipe
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    Double Layer Pumpkin Cheesecake

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on October 22, 2013

      Being from New England, this time of year I was looking for a pumpkin cheesecake recipe.<br/>Made for a dinner party and it was absolutley delicious. Am still making copies of the recipe for my friends who tried it. I made my own graham cracker crust, not store bought. Recipe did not say to cook crust before, so I followed a recipe that said to chill for an hour. Worked well. Topped off with whipped cream.<br/>Will make this again and again this fall. <br/>Mary<br/>Litfhfield, NH

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    • on November 05, 2013

      Sooo delicious and sooo easy to make -- a great holiday dessert for sure. But, since canned pumpkin is available all year round, don't wait for the holidays. This cheesecake turned out perfectly and the whipped cream is a big bonus -- made mine from scratch. Will definitely make this dessert again for Thanksgiving as I know it will be a hit. Made for PRMR, November, 2013.

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    Nutritional Facts for Double Layer Pumpkin Cheesecake

    Serving Size: 1 (124 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 426.1
     
    Calories from Fat 263
    61%
    Total Fat 29.2 g
    45%
    Saturated Fat 13.9 g
    69%
    Cholesterol 108.9 mg
    36%
    Sodium 372.1 mg
    15%
    Total Carbohydrate 36.1 g
    12%
    Dietary Fiber 0.5 g
    2%
    Sugars 27.0 g
    108%
    Protein 6.3 g
    12%

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