Recipe Tips

Size-WiseAllow yourself both the time and attention to savor the flavor of this creamy pumpkin cheesecake.

Special ExtraTop with a few pecan halves and a light sprinkling of pumpkin pie spice.

How to Use Fresh PumpkinSubstitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the Neufchatel and sugar, and adding 1 container (8 oz.) sour cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.

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Nutrition Information

Nutrition per serving:

  • Calories

    310

  • Total Fat

    19g

  •    Saturated Fat

    10g

  • Cholesterol

    95mg

  • Sodium

    320mg

  • Total Carbohydrate

    28g

  •    Dietary Fiber

    1g

  •    Total Sugars

    20g

  •       Includes Added Sugars

    18g

  • Protein

    8g

  • Vitamin A

    45%DV

  • Vitamin C

    2%DV

  • Vitamin D

    2%DV

  • Calcium

    8%DV

  • Iron

    6%DV

  • Potassium

    4%DV

  • n/a indicates that data is not available

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