betty crocker best of baking recipes.txt

of ungreased springform pan, 9 × 3 inches. Bake 10 minutes; cool. Reduce

oven temperature to 300º.

Beat cream cheese, 1 cup sugar, the cinnamon, ginger and cloves in large

bowl on medium speed until smooth and fluffy. Beat in pumpkin. Beat in

eggs, one at a time, on low speed. Pour over baked layer.

Bake about 1 1/4 hours or until center is firm. Cover and refrigerate at

least 3 hours until chilled.

Cook 2 tablespoons sugar and the pecan halves over medium heat, stirring

frequently, until sugar is melted and pecans are coated. Immediately

spread on dinner plate or aluminum foil; cool. Carefully break nuts apart

to separate if necessary.

Loosen cheesecake from side of pan; remove side of pan. Beat whipping

cream in chilled small bowl until stiff. Serve cheesecake with whipped

cream and garnish with pecans. Refrigerate any remaining cheesecake.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

1 Cheesecake"

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Per serving: 338 Calories (kcal); 26g Total Fat; (66% calories from fat); 5g

Protein; 24g Carbohydrate; 113mg Cholesterol; 205mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1

Other Carbohydrates

Nutr. Assoc. : 582 2394 473 0 0 0 0 26007 0 0 0 721

Exported from MasterCook *

Pumpkin-Cheese Pie

Recipe By

Serving Size : 9

Preparation Time :0:00

Betty Crocker - Best Of Baking Recipes