Pumpkin Cheesecake With Cranberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 1 | T | Sugar |
| 2 | T | Melted butter or margarine |
| 3 | 8-oz cream cheese at room | |
| temperature | ||
| 1 | c | Sugar |
| 1 | Cp sour cream | |
| 1 | t | Vanilla |
| 1 | T | Pumpkin pie spice |
| 6 | Eggs | |
| 1 | c | Canned or freshly cooked and |
| drained pumpkin | ||
| 1 | qt | Water |
| 1 | 12-oz cranberries | |
| 1 | t | Lemon juice |
| 1/4 | c | Amaretto or Grand Marnier |
INSTRUCTIONS
CRUST: Combine, mix well, and spread evenly in a 9-inch pie pan. FILLING: Combine cream cheese and sugar in a large bowl. Beat 1 minute at medium speed until light and creamy. Add sour cream. Mix 1 minute. Add vanilla and pumpkin pie spice. Mix 1 minute. Add eggs. Mix 1 minute. Add pumpkin. Mix **2** minutes. Pour into prepared pie crust. Bake at 375 degrees for 45 minutes, until firm. Chill overnight, and serve with Cranberry Sauce. Posted to JEWISH-FOOD digest V96 #56 Date: Mon, 21 Oct 1996 12:01:46 PST From: magwrit1@juno.com (Michelle Young)
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Nutrition (calculated from recipe ingredients)
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Calories: 1652
Calories From Fat: 475
Total Fat: 53.3g
Cholesterol: 1119.4mg
Sodium: 1819.3mg
Potassium: 1491.9mg
Carbohydrates: 259.3g
Fiber: 15.1g
Sugar: 230.5g
Protein: 43.5g