Prepare to fall in love with a dessert that marries the beloved flavors of pumpkin pie with the luxurious, creamy texture of a classic cheesecake: our Ultimate Swirled Pumpkin Cheesecake. This recipe transforms traditional pumpkin pie into an ultra-creamy, show-stopping dessert, featuring distinct swirls of delicate vanilla spice and rich pumpkin pie batters. All of this delightful creaminess rests on a perfectly crisp Biscoff cookie crust, adding an irresistible, spiced caramel note that complements the pumpkin beautifully. Finish your cheesecake with a generous drizzle of homemade salted caramel sauce and a cloud of freshly whipped cream for a truly unforgettable and stunning Thanksgiving or fall holiday centerpiece.

The Ultimate Swirled Pumpkin Cheesecake: A Festive Fall Delicacy

As autumn leaves begin to fall and the air turns crisp, our thoughts often drift to the comforting flavors of pumpkin and warm spices. While pumpkin pie is a timeless classic, this Swirled Pumpkin Cheesecake offers a sophisticated and incredibly decadent alternative that is sure to become a new holiday tradition. Imagine the velvety smoothness of cheesecake infused with the quintessential taste of pumpkin pie, all resting on a unique, crunchy Biscoff cookie crust. This recipe isn’t just a dessert; it’s a celebration of fall, designed to be both impressive and surprisingly simple to execute.

Why You’ll Adore This Pumpkin Cheesecake Recipe

Beyond its stunning appearance, this pumpkin cheesecake offers a multitude of reasons to make it your go-to fall dessert. We’ve perfected every element to ensure an unforgettable culinary experience.

• Bursting with Authentic Pumpkin Flavor: Each bite delivers a harmonious blend of real pumpkin puree and a carefully balanced medley of warm, cozy pumpkin spices. Forget artificial tastes; this is pure, unadulterated autumn goodness, reminiscent of your favorite pumpkin pie but elevated.
• Unrivaled Creaminess: Prepare for an unparalleled texture experience. This cheesecake is crafted to be exceptionally smooth and luscious, melting in your mouth with every forkful. We challenge you to find a creamier cheesecake! This velvety texture is a hallmark of a truly great cheesecake and sets ours apart.
• Celebration-Worthy Presentation: The beautiful, artfully swirled vanilla spice and pumpkin batters create a visually captivating dessert that will undoubtedly impress your dinner guests. It’s more than just a cheesecake; it’s a centerpiece, making it absolutely perfect for Thanksgiving dinner, holiday gatherings, or any special occasion where you want to serve something truly spectacular.
• Approachable for All Skill Levels: Despite its gourmet appearance and complex flavor profile, this recipe is designed with simplicity in mind. While it involves a few distinct components, each step is straightforward and completely manageable, whether you’re a seasoned baker or new to making cheesecakes. We’ve broken it down to ensure success for everyone.

Essential Ingredients for Your Perfect Cheesecake

Crafting this exquisite pumpkin cheesecake begins with selecting the right ingredients. Pay attention to the details, as they significantly impact the final texture and flavor. The full recipe with precise measurements and detailed instructions can be found in the recipe card below.

• Cream Cheese: Opt for full-fat, block-style cream cheese. This is crucial for achieving that signature rich and ultra-creamy cheesecake texture. Ensure it’s at room temperature before you begin mixing to prevent lumps and ensure a smooth batter.
• Eggs: Use large eggs, also at room temperature. Room temperature eggs emulsify better with the cream cheese, contributing to a consistently smooth batter and preventing overmixing.
• Sour Cream: Full-fat sour cream, at room temperature, adds a touch of tanginess and an incredibly moist, tender crumb to the cheesecake, balancing the sweetness and richness.
• Vanilla Extract: Real vanilla extract is a must for the best flavor. It enhances both the pumpkin and vanilla spice layers, adding depth and warmth.
• Pumpkin Puree: Always use 100% pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners, which would throw off the flavor balance of this recipe. Make sure your can explicitly states “pumpkin puree.”
• Pumpkin Pie Spice Blend: This dessert is infused with the quintessential flavors of autumn through a carefully selected blend of spices, including cinnamon, nutmeg, ground ginger, cloves, and a hint of allspice. This combination creates that unmistakable cozy, spiced pumpkin aroma and taste.
• Biscoff Cookies: These delightful spiced shortbread cookies are found in the cookie aisle of most grocery stores. They create a uniquely flavorful and crisp crust that perfectly complements the pumpkin. Their distinctive caramel-ginger notes are a game-changer for this cheesecake.
• Heavy Cream: You’ll need cold, full-fat heavy cream for both the luscious whipped cream topping and the decadent salted caramel sauce. Its high fat content ensures rich flavor and stable textures for your toppings.
• Granulated Sugar & Powdered Sugar: Granulated sugar is used in the cheesecake batter, while powdered sugar gives the whipped cream its fine, smooth texture and sweetness.
• Salted Butter: Essential for the crust and the caramel sauce, the salt helps balance the sweetness and adds richness.
• Maple Syrup: A touch of maple syrup in both cheesecake batters enhances the fall flavors and provides a subtle, natural sweetness.
• Unflavored Powdered Gelatin (Optional for Whipped Cream): If you plan to pipe the whipped cream or want it to hold its shape for an extended period, gelatin is an excellent stabilizer.

Recipe Adaptations & Creative Variations

This Pumpkin Cheesecake recipe is incredibly versatile, allowing for several adjustments to suit dietary needs or personal preferences without compromising on flavor or texture. Feel free to get creative and make it your own!

• Gluten-Free Option: Making this cheesecake gluten-free is simple! The cheesecake batter itself is naturally gluten-free. Just substitute the Biscoff cookies in the crust with your favorite gluten-free graham crackers or a suitable gluten-free cookie.
• Alternative Crust Options: While Biscoff cookies are highly recommended for their unique spiced caramel flavor, you have excellent alternatives.
  • Gingersnap Cookies: These are a fantastic substitute, offering a similar warm spice profile that pairs wonderfully with pumpkin.
  • Graham Crackers: Both plain or cinnamon-flavored graham crackers make a delicious and classic cheesecake crust.
  • Digestive Biscuits: If you’re outside the US, particularly in the UK, digestive biscuits are a perfect stand-in for graham crackers.
• Whipped Cream Presentation: Piping the whipped cream directly onto the cheesecake creates an elegant, show-stopping dessert. However, if you prefer a simpler approach or want to give guests options, you can prepare the whipped cream and serve it on the side, allowing everyone to dollop as much as they desire onto their individual slices.
• Caramel Sauce Customization: The homemade salted caramel sauce adds a luxurious touch, but it’s completely optional. You can omit it entirely or serve it alongside the cheesecake for guests to drizzle themselves. For an extra decadent twist, consider adding a sprinkle of toasted pecans or candied walnuts on top.
• Single Flavor Cheesecake: If you’re not keen on the swirled appearance or prefer a uniform flavor, simply incorporate all the pumpkin puree and spices into the entire batch of cheesecake batter. The result will be a consistently delicious, rich pumpkin cheesecake.

Crafting Your Masterpiece: Step-by-Step Guide

Creating this swirled pumpkin cheesecake is a rewarding process. Follow these detailed steps to ensure a perfect, creamy, and beautifully marbled dessert every time. Remember, precise measurements and room temperature ingredients are your allies!

Step 1: Prepare the Spiced Cookie Crust. Begin by preheating your oven to 350°F (175°C). In a food processor, finely crush your Biscoff cookies until they resemble sand. Transfer the crumbs to a bowl, then stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the back of a measuring cup or a flat-bottomed glass to compact the crumbs, ensuring a sturdy base for your cheesecake. Bake the crust for 10-11 minutes, then remove it from the oven and set it aside to cool while you prepare the filling. This initial bake sets the crust and prevents it from becoming soggy.

Step 2: Craft the Silky Cheesecake Batter. In a large mixing bowl, using an electric mixer (or a stand mixer fitted with the paddle attachment), beat the room temperature cream cheese on medium speed until it is completely smooth and creamy, about 1-2 minutes. This is crucial for a lump-free cheesecake. Gradually add the granulated sugar, beating until just combined and smooth. Next, incorporate the room temperature eggs one at a time, mixing on low speed only until each egg is just incorporated. Avoid overmixing once the eggs are added, as this can introduce too much air, leading to cracks. Finally, gently mix in the room temperature sour cream and vanilla extract until the batter is silky smooth. A few tiny lumps are acceptable and will not affect the final texture.

Step 3: Divide and Flavor the Batters. Carefully remove approximately 3 cups (about 681 grams) of the prepared cheesecake batter and transfer it to a separate medium-sized bowl. This portion will become your rich pumpkin layer. To this bowl, gently fold in the pumpkin puree, maple syrup, cinnamon, ground ginger, nutmeg, ground cloves, and allspice until just combined. For the remaining plain batter in the large mixing bowl, stir in the additional maple syrup and spices (cinnamon, nutmeg, ground ginger, ground cloves). This ensures both layers are beautifully spiced and full of flavor, with the plain batter having a subtle vanilla spice essence.

Step 4: Create the Signature Swirl and Bake. Now for the artistic touch! Alternate adding dollops of the plain cheesecake batter and the pumpkin cheesecake batter over the pre-baked Biscoff crust in the springform pan. You can use an ice cream scoop for even portions. Once all the batter is in the pan, take a butter knife or a skewer and gently drag it through the batters, creating beautiful swirls. Move the knife from top to bottom and left to right, ensuring the swirls penetrate throughout the cheesecake, not just on the surface. Prepare a water bath (see expert tips for instructions) to ensure even baking and prevent cracks. Carefully place the springform pan into the water bath, then bake the cheesecake as directed in the recipe card below (typically 1 hour 45 minutes to 1 hour 56 minutes). The cheesecake is done when the edges are set and slightly raised, and the center still has a slight jiggle. Allow it to cool gradually in the oven before fully chilling.

Step 5: Prepare the Decadent Salted Caramel Sauce. While your cheesecake bakes and cools, prepare a batch of homemade salted caramel sauce. This rich, buttery topping is surprisingly simple to make and takes just about 10 minutes. You’ll need granulated sugar, salted butter (cubed), heavy cream, and a pinch of flaky sea salt. Follow my dedicated 10-Minute Salted Caramel Sauce recipe for step-by-step instructions and troubleshooting tips to ensure a perfect, glossy caramel every time. This sauce can be made ahead of time and stored in the fridge, then gently rewarmed before serving.

Step 6: Whip Up the Fluffy Cream Topping. Just before you’re ready to serve your fully chilled cheesecake, prepare the whipped cream. For a stable whipped cream that holds its shape beautifully for piping, consider using the gelatin stabilization method (detailed in the recipe card below). In a large mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. If stabilizing, gently stream in the liquefied gelatin mixture during the mixing process. The freshly made whipped cream will add a light, airy contrast to the rich cheesecake and caramel.

Serving and Storing Your Pumpkin Cheesecake

The moment of truth! Once your pumpkin cheesecake has fully chilled and is ready for its grand debut, carefully remove it from the springform pan and transfer it to your most beautiful serving platter or cake stand. Now, it’s time for the final flourishes. Drizzle the luscious salted caramel sauce generously over the top of the cheesecake. Then, using a piping bag with your favorite decorative tip (a Wilton 4B tip creates beautiful borders!), pipe elegant swirls or dollops of freshly made whipped cream around the edges or across the entire surface. Alternatively, for a more relaxed presentation, simply serve the caramel and whipped cream on the side, allowing your guests to customize their individual slices.

Slice into generous portions and prepare for rave reviews! The combination of the creamy cheesecake, the crisp Biscoff crust, the sweet caramel, and the light whipped cream creates a truly harmonious flavor symphony.

Storing Leftovers: To keep any remaining cheesecake fresh and delicious, ensure it’s tightly covered with plastic wrap or stored in an airtight container. It will remain wonderfully fresh in the refrigerator for 3-4 days. This cheesecake also freezes well, making it an excellent make-ahead option for future cravings. Simply wrap individual slices or the entire cheesecake (without toppings) tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Love the concept of pie-inspired cheesecakes? Don’t stop here! Be sure to try our other delightful creations: the comforting Apple Pie Cheesecake, featuring all the classic apple pie flavors in a creamy, no-bake format, or the rich and nutty Pecan Pie Cheesecake, a perfect blend of two iconic desserts.

Unlock Cheesecake Perfection: Expert Tips

Cheesecake can sometimes seem intimidating, but with a few expert tips, you can achieve a perfectly smooth, crack-free, and incredibly delicious dessert every time. These insights will elevate your baking game and ensure your Pumpkin Cheesecake is a triumph.

• Embrace Room Temperature Ingredients: This is arguably the most critical tip for any cheesecake. It is imperative that your cream cheese, eggs, and sour cream are at room temperature. Cold ingredients will resist blending evenly, resulting in a lumpy batter and a less smooth final texture. Plan ahead and take them out of the refrigerator 1-2 hours before you start baking.
• Avoid Overmixing the Batter: When you add the eggs, mix on the lowest speed possible and only until they are just incorporated. Overmixing introduces too much air into the batter, which can cause the cheesecake to puff up dramatically like a soufflé in the oven and then tragically crack and sink as it cools. A slight puffiness is normal, but excessive rising indicates overmixing.
• Do Not Overbake Your Cheesecake: Overbaking is the primary culprit behind dry, crumbly cheesecakes and deep cracks. Follow the doneness cues provided in the recipe card below closely. The edges should be set and slightly raised, while the very center should still have a slight jiggle. The top surface should appear matte, not wet. Don’t panic if the top browns a bit; this can happen (especially with a full pan) without the cheesecake being overbaked.
• The Magic of a Water Bath: A water bath (bain-marie) is your secret weapon for a perfectly creamy and crack-free cheesecake. The hot water surrounding the springform pan creates a moist, steamy environment in the oven, which helps the cheesecake bake gently and evenly. This prevents the edges from cooking and setting faster than the center, promoting a uniform, silky texture and dramatically reducing the risk of cracks.
• Preventing Water Bath Leaks: A common concern with water baths is preventing water from seeping into your springform pan. You have two reliable options:
  1. Pan Below: Place the roasting pan filled with water on the oven rack *below* your cheesecake. The steam will still circulate effectively.
  2. Double Pan Method: If placing the cheesecake *in* the water bath, wrap your springform pan (after wrapping its bottom tightly with aluminum foil to prevent leaks from the base) inside a larger, solid 10-inch cake pan. Then, place *this entire assembly* into the roasting pan and pour water into the roasting pan, ensuring the water level comes halfway up the sides of the outer cake pan. This double-layer protection is foolproof. Never pour water directly into a roasting pan with a foil-wrapped springform pan without an outer solid pan, as foil can tear or fail under pressure.
• Invest in an Oven Thermometer: Many ovens are not calibrated accurately, and the temperature you set might not be the actual temperature inside. An inexpensive oven thermometer will provide accurate readings, which is crucial for successful baking. Keep one in your oven at all times to monitor its calibration.

Frequently Asked Questions About Pumpkin Cheesecake

We’ve gathered answers to some of the most common questions about making this irresistible Pumpkin Cheesecake, ensuring your baking experience is as smooth as your finished dessert.

Recommended Tools for Cheesecake Success

While basic baking equipment will get you far, a few specialized tools can make the process of crafting this Swirled Pumpkin Cheesecake even smoother and more enjoyable, ensuring professional-looking results.

• Springform Pan: This recipe specifically calls for a 9-inch springform pan. Its removable sides are absolutely essential for easily releasing delicate cheesecakes without damaging their perfect shape.
• Offset Spatula: An offset spatula is a versatile tool that makes smoothing cheesecake batter into the pan incredibly easy, ensuring an even layer for baking. It’s also fantastic for spreading frosting and other delicious toppings.
• Piping Tip (Optional): If you plan to create elegant whipped cream borders or decorative designs, a piping bag fitted with a quality tip makes all the difference. We used a Wilton 4B piping tip for the beautiful whipped cream border shown in our photos.
• Food Processor: While not strictly mandatory, a food processor makes crushing Biscoff cookies (or any cookies/crackers) for the crust quick and efficient, ensuring uniformly fine crumbs.
• Electric Mixer (Handheld or Stand Mixer): Essential for achieving a smooth, lump-free cream cheese batter. A stand mixer with a paddle attachment offers hands-free convenience, but a good quality handheld electric mixer works perfectly well.
• Oven Thermometer: As highlighted in our expert tips, an oven thermometer is an invaluable tool for verifying your oven’s true temperature, helping prevent under or over-baking.

Explore More Irresistible Cheesecake Creations

If you’ve fallen in love with the magic of cheesecake, our collection extends far beyond this pumpkin masterpiece. Dive into a world of creamy, dreamy desserts with these other fantastic cheesecake recipes:

• Strawberry Cheesecake: A timeless classic featuring a rich, velvety cheesecake base crowned with a vibrant homemade strawberry sauce.
• Pecan Pie Cheesecake: The ultimate fusion dessert, combining the comforting flavors of pecan pie with the decadent creaminess of cheesecake.
• Bailey’s Chocolate Cheesecake: Indulge in a rich chocolate cheesecake infused with the distinctive flavor of Bailey’s Irish Cream, topped with a luscious chocolate ganache.
• Triple Biscoff Cheesecake: For the ultimate Biscoff lover, this cheesecake features Biscoff in the crust, batter, and topping for an explosion of spiced caramel goodness.
• Key Lime Pie Cheesecake: A zesty, refreshing cheesecake with the bright tang of key lime, perfect for a sunny treat.
• Lemon Blueberry Cheesecake Bars: Tangy lemon and sweet blueberries come together in these convenient and delicious cheesecake bars, ideal for sharing.

Swirled Pumpkin Pie Cheesecake with Biscoff Crust

By
Stephanie Simmons

Pumpkin Cheesecake tastes just like Pumpkin Pie in ultra creamy cheesecake form. Swirled vanilla spice and pumpkin pie batters are baked atop a crisp Biscoff cookie crust. Top your cheesecake with salted caramel sauce and whipped cream for a truly stunning Thanksgiving dessert!

Prep:
40 mins

Cook:
1 hr 50 mins

Total:
2 hrs 30 mins (plus chilling time)

Servings:
12 slices

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Ingredients

For the Biscoff Crust

• 48 Biscoff cookies (366 grams), finely crushed
• 7 tbsp salted butter, melted (99 grams)

For the Cheesecake Batter

• 32 ounces full-fat cream cheese, at room temperature (block style)
• 1 ½ cups granulated sugar (315 grams)
• 4 large eggs, at room temperature
• ¾ cup full-fat sour cream, at room temperature (180 grams)
• 1 tbsp vanilla extract

For the Pumpkin Cheesecake Portion (approx. 3 cups of batter)

• 1 ⅓ cup pumpkin puree (317 grams, NOT pumpkin pie filling)
• 2 tbsp maple syrup (30 grams)
• 2 ¼ tsp + ⅛ tsp ground cinnamon
• 2 ¼ tsp ground ginger
• ¾ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp allspice (optional, can omit if unavailable)

For the Plain/Vanilla Spiced Cheesecake Portion (remaining batter)

• 1 tbsp maple syrup (15 grams)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅛ tsp ground cloves

For the Salted Caramel Sauce

• 1 cup granulated sugar (210 grams)
• 6 tbsp salted butter, cubed (85 grams)
• ½ cup + 1 tbsp heavy cream (135 grams)
• Pinch of flaky sea salt

For the Whipped Cream

• 4 tsp cold water (for stabilizing, see instructions)
• 1 tsp unflavored powdered gelatin (for stabilizing, see instructions)
• 1 cup cold heavy whipping cream (240 grams)
• ¼ cup powdered sugar (28 grams)
• 2 tsp vanilla extract

Instructions

1. Preparation: Ensure your cream cheese, eggs, and sour cream are at room temperature by setting them out 1-2 hours before starting. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and secure the sides. Lightly spray the entire inside of the pan with nonstick spray.
2. Make the Crust: In a food processor, finely crush the Biscoff cookies until they form fine crumbs. Transfer to a bowl and stir in the melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a glass or measuring cup to pack the crumbs tightly for a sturdy crust. Bake for 11 minutes at 350°F (175°C), then set aside to cool.
3. Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy (about 1 minute). Add the granulated sugar and mix until well incorporated (about 1 minute), scraping down the sides and bottom of the bowl frequently. Add the eggs one at a time, mixing on medium speed only until just incorporated after each addition. Finally, add the vanilla extract and sour cream, mixing until just combined and smooth. *Important: Do not overmix, especially after adding eggs, to prevent cracks.*
4. Flavor the Batters: Remove 3 cups (approx. 681 grams) of the plain cheesecake batter and place it in a separate medium bowl. To this portion, gently fold in the pumpkin puree, 2 tbsp maple syrup, 2 ¼ tsp + ⅛ tsp cinnamon, 2 ¼ tsp ground ginger, ¾ tsp nutmeg, ½ tsp ground cloves, and ¼ tsp allspice (if using) until just combined. To the remaining plain batter in the large bowl, stir in 1 tbsp maple syrup, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger, and ⅛ tsp ground cloves.
5. Assemble and Swirl: Alternate adding dollops of each flavored batter over the cooled crust in the springform pan. Use a butter knife or skewer to gently drag through the batters, creating beautiful swirls from top to bottom and left to right. Ensure the swirls extend into the batter, not just on the surface.
6. Bake the Cheesecake: Prepare a water bath (see Expert Success Tips above). Bake the cheesecake for 1 hour 45 minutes to 1 hour 56 minutes. (Baking times can vary, ours took the full 1 hour 56 minutes.) Try to open the oven door as few times as possible to minimize cracking. The cheesecake is done when the edges are slightly raised and set, and the center still has a slight jiggle. The top will appear matte, and an instant-read thermometer inserted halfway into the center should read 150-155°F (65-68°C). A toothpick or knife inserted into the center should come out with a few moist crumbs, not wet batter. Once baked, turn off the oven, prop the door open by at least 4 inches, and leave the cheesecake inside for 1 hour. Remove from the oven, place on a wire cooling rack, and cool completely to room temperature. Once cool, cover with aluminum foil or plastic wrap and refrigerate for at least 6 hours, or ideally overnight (up to 24 hours), before serving.
7. Make the Salted Caramel Sauce: Follow our detailed 10-minute Salted Caramel Sauce recipe using the granulated sugar, salted butter, heavy cream, and flaky sea salt. This can be made up to 5 days ahead and stored in the fridge. Reheat gently in the microwave to loosen before use.
8. Prepare the Whipped Cream: Make the whipped cream just before serving. For stabilized whipped cream: In a small bowl, sprinkle powdered gelatin over cold water and let stand for 3 minutes. Microwave for 4-5 seconds to liquefy. In a medium bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Beat on high speed until it begins to thicken. While mixing on low, stream in the liquefied gelatin mixture. Continue beating until thick and smooth, forming stiff peaks. Transfer to a piping bag (we recommend a Wilton 4B tip) and pipe onto the cheesecake as desired.
9. Serve and Store: When ready to serve, carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Pour the warmed salted caramel sauce over the top, then pipe on the freshly made whipped cream. Slice and enjoy! Store any leftovers, tightly covered, in the refrigerator for 3-4 days.
10. Make-Ahead Tips:
    • Caramel Sauce: Can be prepared up to 5 days in advance. Cool slightly, then store in an airtight container in the fridge. Reheat gently to desired consistency before serving.
    • Cheesecake: The entire cheesecake can be baked, cooled, and chilled in the refrigerator 1-2 days before serving. This makes it a perfect make-ahead holiday dessert!

Notes

Nutrition Info: Nutrition information provided below does not include the salted caramel sauce or whipped cream, as the amount added can vary by serving. Please refer to our separate caramel sauce recipe for its specific nutritional breakdown.

Nutrition Information

Serving: 1 slice,
Calories: 620 kcal,
Carbohydrates: 58 g,
Protein: 9 g,
Fat: 40 g,
Saturated Fat: 22 g,
Polyunsaturated Fat: 2 g,
Monounsaturated Fat: 11 g,
Trans Fat: 0.3 g,
Cholesterol: 164 mg,
Sodium: 477 mg,
Potassium: 319 mg,
Fiber: 2 g,
Sugar: 38 g,
Vitamin A: 5638 IU,
Vitamin C: 1 mg,
Calcium: 141 mg,
Iron: 3 mg

Nutrition information is automatically calculated and should only be used as an approximation.