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INGREDIENTS

Servings: 48 servings or 4 cheesecakes, 12 servings each
  • 12 lb. cheesecake batter, prepared
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 oz. butter, melted
  • 2-1/2 lb. canned pumpkin
  • 8 oz. egg yolks
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1 tsp. salt

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 520
Total fat 39g
Saturated fat 23g
Trans fat 2g
Cholesterol 240mg
Sodium 460mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 23g
Protein 9g
Calcium 8%DV
Iron 6%DV

DIRECTIONS

  1. Let  cheesecake batter stand at room temperature 1 hour.
  2. Mix  graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz. crumb mixture to each pan.
  3. Bake  in 325ºF standard oven 10 min. Cool.
  4. Combine  remaining ingredients in large bowl. Add cheesecake batter; mix well. Pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
  5. Bake  1 hour 50 min. to 2 hours or until centers are almost set; cool completely. Refrigerate several hours or overnight.
  6. Serving suggestion

    Cinnamon whipped cream

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