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Ingredients
- 1Â 1/4 c. gingersnap cookie, crumbs
- 1/4 c. butter, melted
- 3 pkt softened (250 g) PHILADELPHIA Cream Cheese, Regular or possibly Light
- 3/4 c. sugar
- 3 x egg
- 1 c. canned pumpkin puree
- 1/2 c. toasted minced pecans
- 1 dsh cinnamon and nutmeg
Directions
- COMBINE crumbs with butter. Press on bottom of 9 in. springform pan.
- SOFTEN cream cheese by placing unwrapped pkgs. in microwave bowl. Microwave on HIGH for 30 seconds.
- BEAT cream cheese and sugar till smooth. Add in Large eggs, one at a time and mix till just blended. Stir in pumpkin puree, pecans, and spices. Pour into crust.
- BAKE at 350 F for 45 - 50 minutes. or possibly till centre is almost set. Cold completely, then chill 3 hr or possibly overnight. Top with garnishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 336 | |
| Calories from Fat 120 | 36% |
| Total Fat 13.7g | 17% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 380mg | 16% |
| Potassium 230mg | 7% |
| Total Carbs 50.35g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 27.38g | 18% |
| Protein 4.88g | 8% |
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