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    You are in: Home / Recipes / Farmhouse Triple-Layer Pumpkin Cheesecake Pie Recipe
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    Farmhouse Triple-Layer Pumpkin Cheesecake Pie

    Average Rating:

    2 Total Reviews

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    • on December 14, 2014

      It's rare that I make anything with so few reviews, but I tried this because it matched my ingredients I had. I had to use canned yams but recipe worked great. I was worried I would have more of a "swirl" instead of layers because the cheesecake batters were thicker than the bottom layer and I just was layering as best I could. To my surprise, the end result produced perfect layers! Tip- using yams, I had to mash and put in the blender for the first layer. I also had to press through a strainer for cheesecake part after I added the yams because of chunks. ( my ingredient mishap) . It cracked as it cooled so I also mixed 1 cup sour cream and 3 TBSP sugar and 1 tsp vanilla and sprinkled with cinnamon, spread it on top and put in 350 for another 10 min. I was worried it would be dry at this point but it was SOOO good! I will make it again for sure!

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    • on November 26, 2014

      This is so yummy. It taste just like Bob Evans but better. Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Farmhouse Triple-Layer Pumpkin Cheesecake Pie

    Serving Size: 1 (211 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 542.7
    Calories from Fat 280
    Total Fat 31.1 g
    Saturated Fat 16.1 g
    Cholesterol 149.1 mg
    Sodium 435.3 mg
    Total Carbohydrate 56.6 g
    Dietary Fiber 1.1 g
    Sugars 42.9 g
    Protein 11.4 g

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