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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    FrenchBunny's Note:

    I got this from the Kraft web site a while ago. I love pumpkin and this is so great tasting. When you take the time to decorate it with the pecans and drizzled chocolate it is divine looking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre heat oven to 350°F.
    2. 2
      CRUST:.
    3. 3
      Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
    4. 4
      FILLING:
    5. 5
      Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
    6. 6
      In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
    7. 7
      Pour over crust and bake 50 - 55 minutes or until centre is just set.
    8. 8
      Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
    9. 9
      Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Harvest Cheesecake

    Serving Size: 1 (137 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 473.3
     
    Calories from Fat 315
    66%
    Total Fat 35.0 g
    53%
    Saturated Fat 19.8 g
    99%
    Cholesterol 155.2 mg
    51%
    Sodium 409.3 mg
    17%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 1.9 g
    7%
    Sugars 24.7 g
    98%
    Protein 8.9 g
    17%

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