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Swirled Pumpkin and Cream Cheese Cheesecake


Swirled Pumpkin and Cream Cheese Cheesecake Recipe

Ingredients:
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup butter, softened
  • 24 large marshmallows
  • 1/2 (14 ounce) can sweetened condensed milk
  • 1/2 cup pumpkin puree
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • salt to taste
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 caramels
  • 1/4 cup chopped pecans
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 509
Total Fat 30.5g
Saturated Fat 18.3g
Cholesterol 55mg
Sodium 288mg
Total Carbohydrate 55.6g
Dietary Fiber 1.3g
Sugars 41.5g
Protein 6.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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