Pumpkin Cheesecake

 

 

The Cheesecake Factory Pumpkin Cheesecake

 

 

 

• Prep Time: 40 mins
• Total Time: 1 hrs 44 mins
• Servings: 8

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 cup sugar, plus
• 1 tablespoon sugar
• 3 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• whipped cream

Directions

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.

 

Additional Directions

1. The top will turn a bit darker at this point.
2. Remove from the oven and allow the cheesecake to cool.
3. When the cheesecake has come to room temperature, put it into the refrigerator.
4. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
5. Serve with a generous portion of whipped cream on top.
6. Enjoy!

Nutrition Facts

Serving Size: 1 (186 g)

Servings Per Recipe: 8

Amount Per Serving

% Daily Value

Calories 564.1

Calories from Fat 358

63%

Amount Per Serving

% Daily Value

Total Fat 39.8g

61%

Saturated Fat 21.8g

109%

Cholesterol 182.5mg

60%

Sugars 35.3 g

Sodium 512.8mg

21%

Total Carbohydrate 45.0g

15%

Dietary Fiber 1.4g

5%

Sugars 35.3 g

141%

Protein 8.9g

17%

Source: Cheesecake Factory

Cooks Corner Recipe: Pumpkin Bars

For Gina: (The Candid RD)

When I think of pumpkin, I think of my friend and fellow colleague, Gina-- The Candid RD.  She absolutely loves pumpkin and I dedicated this blog post to her, today.  Eating homemade is a wonderful thing and this recipe is so delicious that I want to share it with you.  It’s great for people of all ages and so yummy, too. 

Servings: 25 (1 bar each)

Carbs per serving: 11g

Prep: 25 minutes

Bake: 12 minutes

Oven: 350 degrees

Ingredients:

1. 1/2 cup vegetable oil spread, softened
2. 1/2 cup packed brown sugar*
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon of pumpkin pie spice
5. 1/3 cup canned pumpkin
6. 1/4 cup refrigerated or frozen egg product, thawed or 1 egg
7. 1 1/2 cups flour
8. 1/2 of an 8 oz package reduced-fat cream cheese, softened (Neufchatel)
9. 1 cup frozen light whipped dessert topping, thawed

Preparation:

• Preheat oven to 350. Grease and lightly flour a 9x9x2 baking pan.  Set aside.
• In a large bowl, combine vegetable oil spread, brown sugar, baking soda and pumpkin pie spice; beat with an electric mixer on medium speed until well-mixed.  Beat in pumpkin and egg.  Beat in as much of the flour as you can.  Stir in any remaining flour.
• Spread dough into prepared pan.  Bake 12 to 15 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool in pan on a wire rack 10 minutes.  Remove from pan; cool completely on wire rack.
• Meanwhile, for frosting:  In a bowl, beat cream cheese on medium speed until smooth.  Beat in half of the dessert topping.  Fold in remaining dessert topping.  Spread over cooled pumpkin layer.  If desired, sprinkle with freshly grated nutmeg.  Cut into bars. Store, covered, in the refrigerator up to 3 days.

* Sugar Substitutes:  We do not recommend sugar substitutes for this recipe.

Source:BHG Diabetic Living Issue September 21 2010

Per serving:

90 cal, 4 g total fat (2g sat fat) 3 mg chol; 75mg sodium; 11gcarb; 0g fiber;1 g pro; Exchanges: 1 carb; 0.5fat; Carb Choices:  1