CHEESECAKE FACTORY PUMPKIN CHEESECAKE CALORIES RECIPES
PUMPKIN CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
When I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 164mg sodium, CarbohydrateContent 20g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
PUMPKIN CHEESECAKE PIE RECIPE | ALLRECIPES
An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves.
Provided by Carolyn Rothwell
Categories Squash Recipes
Yield 1 pie
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger in a medium bowl. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press crust mixture into a 9-inch pie plate. Set aside.
- Combine cream cheese and brown sugar in a large mixing bowl. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour filling over the crust.
- Bake in the preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.
Nutrition Facts : Calories 417.7 calories, CarbohydrateContent 38.2 g, CholesterolContent 136.2 mg, FatContent 27.9 g, FiberContent 2.6 g, ProteinContent 6.7 g, SaturatedFatContent 14.4 g, SodiumContent 498.9 mg, SugarContent 28.6 g
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FAMILY-FAVORITE CHEESECAKE RECIPE: HOW TO MAKE IT
This easy cheesecake recipe has been a family favorite for almost 20 years. It's fluffy, delicate and absolutely delicious. I've shared it at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies. —Esther Wappner, Mansfield, Ohio
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 20 minutes
Category Desserts
Calories 414 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 20 minutes
Category Desserts
Calories 414 calories per serving
- In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until blended. , In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust., Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. , Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
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FAMILY-FAVORITE CHEESECAKE RECIPE: HOW TO MAKE IT
This easy cheesecake recipe has been a family favorite for almost 20 years. It's fluffy, delicate and absolutely delicious. I've shared it at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies. —Esther Wappner, Mansfield, Ohio
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 20 minutes
Category Desserts
Calories 414 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 20 minutes
Category Desserts
Calories 414 calories per serving
- In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until blended. , In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust., Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. , Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
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HOW TO MAKE PERFECT CHEESECAKE - STEP-BY-STEP RE…
Here's a step-by-step recipe for creamy, no-fail cheesecake. We explain water baths, best ingredients, and all the smartest tips for perfect cheesecake.
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Reviews 4.7
Total Time 0S
Category Cake, Dessert, Sweets, Baked good, Cheesecake
Cuisine United states
Calories 581 cal per serving
From thekitchn.com
Reviews 4.7
Total Time 0S
Category Cake, Dessert, Sweets, Baked good, Cheesecake
Cuisine United states
Calories 581 cal per serving
- Top the cheesecake and serve. Take the cheesecake out of the refrigerator about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter.
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MCDONALD'S FILET-O-FISH - TOP SECRET RECIPES
The year 1963 was a big one in McDonald's history. The 500th McDonald's restaurant opened in Toledo, Ohio, and Hamburger University graduated its 500th student. It was in that same year that McDonald's served its one billionth hamburger in grand fashion on The Art Linkletter Show. Ronald McDonald also made his debut that year in Washington, D.C., and the Fillet-O-Fish sandwich was introduced as the first new menu addition since the restaurant chain opened in 1948.
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Reviews 4.0
Total Time 15 minutes0S
Calories 380 calories per serving
From topsecretrecipes.com
Reviews 4.0
Total Time 15 minutes0S
Calories 380 calories per serving
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MCDONALD'S FILET-O-FISH - TOP SECRET RECIPES
The year 1963 was a big one in McDonald's history. The 500th McDonald's restaurant opened in Toledo, Ohio, and Hamburger University graduated its 500th student. It was in that same year that McDonald's served its one billionth hamburger in grand fashion on The Art Linkletter Show. Ronald McDonald also made his debut that year in Washington, D.C., and the Fillet-O-Fish sandwich was introduced as the first new menu addition since the restaurant chain opened in 1948.
Have you ever wanted to make McDonald's French Fries? Find more McDonald's recipes here. Source: More Top Secret Recipes by Todd Wilbur.
Update 8/4/19: Current versions of this sandwich come with the bun untoasted. For a classic version, make yours as described below, or skip step 2. Be sure to microwave your finished sandwich for 10-15 seconds to warm up your bun, and steam the sandwich before serving.
From topsecretrecipes.com
Reviews 4.0
Total Time 15 minutes0S
Calories 380 calories per serving
From topsecretrecipes.com
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Calories 380 calories per serving
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