Tempo de Preparação: 30 mins
Tempo de Cozedura: 45 mins
Tipo de refeição :
Sobremesas
Avaliação :
Avaliação Média dos Membros da FatSecret
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A smooth and delicious cheesecake for those special occasions.
Ingredientes
Instruções
- Let cream cheese and eggs come to room temperature.
- Heat oven to 350 °F (175 °C). Lightly coat a 9-inch spring form pan with cooking spray.
- Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth.
- Add canned pumpkin, sweetener, cinnamon, ginger, vanilla extract and salt and beat until well blended. Add eggs one at a time, beating on a low speed just until each egg is incorporated.
- Pour batter into prepared pan. Bake until center of cheesecake barely moves when pan is touched, about 45 minutes.
- Turn off oven, open oven door, and cool cheesecake in open oven for 30 minutes.
- Remove cheesecake from oven. Run a knife around outside edge. Cool at room temperature. Cover and chill at least 8 hours.
- Note: serve with whipped topping if desired.
175 membros adicionaram esta receita ao seu livro de receitas.
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Revisões
This sounds really good.I need to try it!
19 mar 13 por membro: yankgal46
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I used 16oz fat free cream cheese and 8oz of regular just to cut out some of the fat. I tasted the batter before adding the eggs and thought it needed to be sweeter so I added a dropper full of liquid stevia. Let it set in the fridge and ate it for dessert the follwoing evening with a dollop of cool whip. It was delicious!
04 nov 12 por membro: Mokakiss
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Made enough for two cheesecakes*
06 set 12 por membro: smrowmrow
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cheesecakes. ( I didn't have a small enough spring pan so I just used a pie tin). The directions were really helpful. I also highly recommend the letting it set in the fridge for 8 hours step. It really makes the difference so it sets up and the texture is like real cheesecake.
06 set 12 por membro: smrowmrow
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I don't own a spring form pan. Is there another type of pan I can use?
28 ago 12 por membro: angiekae68
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Resumo Nutricional:
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Existem 277 calorias em 1 dose de Pumpkin Cheesecake.
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Repartição das Calorias: 81% líp, 8% carbs , 11% prot. |
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Factos Nutricionais
Quantidade
por dose
Energia
1157 kj
14%
276 kcal
Lípidos
25,42g
36%
Lípidos Saturados
15,417g
77%
Lípidos Trans
0g
Lípidos Monoinsaturados
7,269g
Lípidos Poliinsaturados
1,07g
Carboidratos
5,92g
2%
Açúcar
2,02g
2%
Fibras
2g
Proteínas
7,76g
16%
Sal
0,63g
11%
Colesterol
138mg
Potássio
194mg
10%
Repartição das Calorias:
Carboidratos (8%)
Lípidos (81%)
Proteínas (11%)
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*Baseado num IDR de 2000 calorias
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