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    You are in: Home / Recipes / Layered Pumpkin Cheesecake Recipe
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    Layered Pumpkin Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Swan Valley Tammi's Note:

    Like rhubarb, pumpkin isn't one of my favourites, but just like with rhubarb, there's ONE way I love it!! I got this recipe from one of my best friends. (Plan ahead as this needs to set in the fridge for a few hours or overnight before serving. Prep and cooking time do not include cooling time!)

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    2nd Layer

    3rd Layer

    Directions:

    1. 1
      Mix crust ingredients and press into 9x13 pan.
    2. 2
      Beat together 2nd layer ingredients and cook on stove, sitrring constantly until thick. Pour over crust.
    3. 3
      Bake at 350F for 20 minutes.
    4. 4
      Combine 3rd layer ingredients in medium saucepan and bring to boil. Cook 10-15 minutes until thick. Cool.
    5. 5
      Pour over cream cheese layer and let stand in the fridge a few hours or overnight.
    6. 6
      Serve with whipped cream.

    Ratings & Reviews:

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    Nutritional Facts for Layered Pumpkin Cheesecake

    Serving Size: 1 (121 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 352.3
     
    Calories from Fat 165
    46%
    Total Fat 18.3 g
    28%
    Saturated Fat 6.8 g
    34%
    Cholesterol 128.6 mg
    42%
    Sodium 444.9 mg
    18%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 0.5 g
    2%
    Sugars 34.2 g
    136%
    Protein 6.0 g
    12%

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