12 Serves
109 Mins
Preheat your oven to 175°C and prepare a springform pan by lightly greasing it.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
71 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
269 mg / 4,700 mgSodium
424 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
11 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 gIn a mixing bowl, combine the graham cracker crumbs with melted butter and press firmly into the bottom of the springform pan to form the crust.
Using a stand mixer, beat the cream cheese and sugar together until smooth and creamy.
Add the pumpkin puree, eggs, and vanilla extract to the cream cheese mixture, beating on low speed until fully incorporated.
Pour the batter over the prepared crust and bake in the oven for 80-85 minutes until the center is set but still slightly jiggly.
2
g97
g4
g
French.jpg&w=3840&q=75)
