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Nutrition Facts
Serving Size 175 g
(Approx. 10 Servings)
Amount Per Serving
Calories 450 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 16 g 80%
Trans Fat 1.0 g
Cholesterol 170 mg 57%
Sodium 340 mg 14%
Total Carbohydrate 40 g 13%
Dietary Fiber 2 g 8%
Sugars 28 g
Protein 8 g
Vitamin A 90% Iron 10%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Cheese Cake with Caramel Corn
Prep Time
1 hour
Cook Time
2 hours
Total Time
3 hours
10  People


Recipe makes 10 Servings

6 Oz Central Market Wicked Thin Triple Ginger Cookies
4 Tbsp butter, melted
2 cup(s) Central Market Caramel Corn Popcorn, divided use
16 Oz cream cheese
1/2 cup(s) brown sugar
1 Tbsp vanilla extract
1 Tsp pumpkin spice
5 large eggs
1 cup(s) sour cream
15 Oz H-E-B Organics Pumpkin Purée
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Preheat oven to 350ºF, and place a shallow baking dish of water on the bottom rack.
In a stand mixer or food processor combine ginger cookies, melted butter and one cup of the, pulse until the texture of sand.
Transfer mixture to the lined springform and firmly press to create a crust. Place in the oven and bake for 8 minutes, remove and set aside.
Clean out the mixer or food processor then combine the cream cheese, sugar, vanilla, and pumpkin spice on low speed. Stopping frequently to scrape down edges.
Return mixer to low speed and add eggs one at a time making sure they are completely incorporated before adding the next. Stop mixer and scrape down edges.
Add in the sour cream and pumpkin purée mix until combined then transfer the mixture to the prepared crust and place in the oven.
Place the center rack of the oven and bake for 60 minutes, then turn the oven off and allow the cake to stay in the oven for an additional 60 minutes.
Once cheesecake is cooled, slice and serve with whipped cream and additional popcorn.


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