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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cream together cream cheese, 3 eggs, 3/4 cup sugar, flour, vanilla, and milk. I like to beat after adding each ingredient, but that is not necessary. | 2. Pour 2/3 of the batter onto crust (in a 9x13 or 8" springform pan.). | 3. Mix pumpkin, egg, and 1/4 cup of sugar into remaining batter. Stir in pie spice, or sprinkle in a little cinnamon, nutmeg, and ginger. | 4. Carefully swirl over batter, swirling gently with a knife to get a neat pattern. | 5. Bake at 450* F for 10 minutes. Reduce heat to 250* and continue baking for 50-60 minutes. | 6. Cool completely, and store in refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4		divided	286.0	1.44	25.12	19.02
cream cheese	24	ounces	softened	2007.18	23.814	48.3084	194.5944
sugar	1	cup	divided	319.8	60.008	10.01	4.992
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
vanilla	1	tablespoon		37.44	1.6445	0.0078	0.0078
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
pumpkin	1	cup		4.95	1.0824	0.3399	0.0231
pumpkin pie spice	1	tablespoon		19.152	3.8797	0.3226	0.7056
pie crust	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.